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Parmesan Herb Roasted Acorn Squash

Parmesan Herb Roasted Acorn Squash That's Pure Comfort

This Parmesan Herb Roasted Acorn Squash recipe turns a simple gourd into a flavorful, cheesy side dish that's perfect for fall.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 medium Acorn Squash small to medium sizes work best for easy handling
For the Coating
  • 2 tablespoons Extra-Virgin Olive Oil substitute with melted coconut oil for a unique twist
  • 1/2 cup Finely Grated Parmesan Cheese for a vegan option, try nutritional yeast instead
  • 1 teaspoon Garlic Powder or use fresh garlic for a stronger flavor
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Dried Basil or fresh basil if available
  • 1 teaspoon Dried Thyme or substitute with oregano
  • 1 teaspoon Dried Oregano

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Trim the top and bottom of the acorn squash, slice it in half lengthwise, scoop out the seeds, and cut each half into 1-inch thick wedges.
  2. In a large mixing bowl, combine the extra-virgin olive oil, finely grated parmesan cheese, garlic powder, kosher salt, dried basil, dried thyme, and dried oregano. Stir until well-blended.
  3. Prepare a parchment-lined baking sheet and carefully place the seasoned squash wedges in a single layer. Press any remaining seasoning on top for extra flavor.
  4. Slide the baking sheet into your preheated oven and roast for 20-25 minutes until the squash is fork-tender and golden-brown.
  5. Transfer the roasted squash to a serving platter and enjoy warm, allowing the flavors to shine.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 300IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in single layers on a baking sheet before transferring to an airtight bag.

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