Description
This savory roasted acorn squash recipe transforms a naturally sweet winter squash into a crisp, cheesy, herb-coated side dish.
Ingredients
Scale
- 2 Small to Medium Acorn Squash
- 1/4 cup Extra-Virgin Olive Oil
- 1 cup Finely Grated Parmesan Cheese
- 1 tsp Garlic Powder
- 1/2 tsp Kosher Salt
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Oregano
- Black Pepper (optional)
Instructions
- Preheat oven to 425°F (220°C). Slice off the top and bottom of each acorn squash. Stand each squash upright and slice in half vertically. Scoop out seeds and slice each half into 1-inch thick rings. Do not peel the skin.
- Place squash slices in a large bowl. Add olive oil, Parmesan, garlic powder, salt, basil, thyme, and oregano. Toss well until every slice is evenly coated.
- Place slices on a parchment-lined baking sheet without overlapping. Press any leftover cheese mixture onto the tops. Roast for 20–25 minutes until tender and golden.
- Transfer to a serving platter. Enjoy immediately while hot and crisp.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg