Description
This Parmesan Herb Roasted Acorn Squash recipe is a flavorful and easy side dish featuring tender acorn squash slices coated with a savory blend of parmesan cheese, garlic, and herbs, then roasted to golden perfection. Perfect for a cozy dinner or holiday meal.
Ingredients
Scale
Squash
- 2 acorn squash (small to medium sized)
Seasoning Mix
- 1/4 cup extra-virgin olive oil
- 1 cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) to ensure it's hot and ready for roasting the squash.
- Prepare Squash: Place the acorn squash on a cutting board. Slice off the top and bottom ends so it can sit flat. Then cut each squash in half lengthwise and scoop out the seeds with a spoon. Slice each half into 1-inch thick slices.
- Season Squash: In a large mixing bowl, combine the squash slices with olive oil, grated parmesan cheese, garlic powder, kosher salt, dried basil, thyme, and oregano. Toss everything well by hand until the squash slices are evenly coated with the seasoning mixture.
- Arrange on Baking Tray: Line a baking tray with parchment paper. Place the seasoned squash slices in a single layer on the tray. If there is any leftover parmesan herb mixture in the bowl, press it onto the top of the squash slices.
- Roast: Bake the squash in the preheated oven for 25 minutes until the slices are tender and lightly golden on top.
Notes
- Use small to medium acorn squash for even cooking and better texture.
- If parmesan cheese is unavailable, pecorino romano or asiago can be used as substitutes.
- To make it dairy-free, replace parmesan with nutritional yeast and use a plant-based oil.
- For extra crispiness, flip the squash slices halfway through baking.
- Adjust herbs to your preference; fresh herbs can be used but reduce quantities by half.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
