Description
This Parmesan Herb Roasted Acorn Squash recipe features tender wedges of acorn squash roasted to golden perfection and topped with a savory blend of Parmesan cheese and herbs. It’s an easy and flavorful side dish that pairs beautifully with roasted meats or holiday meals, offering a delightful balance of savory, cheesy, and herbaceous flavors.
Ingredients
Scale
Squash and Seasoning
- 2 acorn squash (halved, seeded, and sliced into ½-inch wedges)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary
Topping and Garnish
- ½ cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Season the Squash: In a large bowl, toss the acorn squash wedges with olive oil, salt, black pepper, garlic powder, and dried thyme or rosemary until each piece is evenly coated with the seasoning.
- Arrange for Roasting: Lay the seasoned squash wedges in a single layer on the prepared baking sheet, ensuring they are spaced evenly to allow proper roasting.
- First Roasting Phase: Place the baking sheet in the preheated oven and roast the squash for 20 minutes to soften and begin browning.
- Flip and Add Parmesan: Carefully flip the squash wedges over, then sprinkle the grated Parmesan cheese evenly over the top of each slice.
- Second Roasting Phase: Return the baking sheet to the oven and roast for another 15–20 minutes, or until the squash is tender and the edges are golden and slightly crispy.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley if desired, and serve the roasted acorn squash warm for the best flavor and texture.
Notes
- Leave the skin on the acorn squash for easy preparation; it becomes tender and edible when roasted.
- This dish makes a flavorful side that complements roasted meats or holiday meals perfectly.
- For extra crispiness, broil the squash for the last 2 minutes of cooking, watching carefully to prevent burning.
