Description
A delicious and easy recipe for Parmesan Herb Roasted Acorn Squash featuring tender squash wedges seasoned with garlic, thyme, rosemary, and topped with savory Parmesan cheese. Perfect as a wholesome fall side dish.
Ingredients
Scale
Main Ingredients
- 1 medium acorn squash
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup grated Parmesan cheese
Optional Garnish
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the acorn squash in half, scoop out the seeds, and slice into ½-inch thick wedges.
- Season Squash: In a large bowl, toss the squash slices with olive oil, garlic powder, thyme, rosemary, salt, and pepper until well coated.
- Arrange and Roast: Arrange the slices in a single layer on the prepared baking sheet. Roast for 20 minutes.
- Flip and Add Parmesan: After 20 minutes, flip the slices over and sprinkle Parmesan cheese evenly on top.
- Final Roast: Roast for an additional 10–15 minutes, or until the squash is tender and golden brown.
- Garnish and Serve: Garnish with fresh parsley before serving, if desired.
Notes
- No need to peel the squash—the skin becomes tender when roasted.
- This recipe pairs well with roasted chicken or a grain bowl.
- For extra crispiness, broil for the last 2 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
