Parmesan Herb Roasted Acorn Squash Recipe
This Parmesan Herb Roasted Acorn Squash recipe transforms simple acorn squash into a flavorful, savory side dish. Tossed in a blend of herbs, garlic, olive oil, and topped with finely grated Parmesan, the squash is roasted to tender, golden perfection. Perfect for autumn or any time you want a comforting vegetable dish with a crispy, cheesy crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Acorn Squash
- 2 acorn squash (small to medium sized)
Seasoning & Topping
- ¼ cup extra-virgin olive oil
- 1 cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Slice the acorn squash: Preheat your oven to 425°F (220°C). Start by cutting off the top and bottom of each squash so it can stand flat. Then slice each squash in half vertically. Use a spoon to scoop out the seeds and stringy pulp from the center of each half. Next, slice each half into 1-inch thick slices.
- Toss with seasoning: Place the squash slices into a large mixing bowl. Add the extra-virgin olive oil, finely grated Parmesan, garlic powder, kosher salt, dried basil, dried thyme, and dried oregano. Use your hands to thoroughly toss and coat the squash slices evenly with the oil, cheese, and herb mixture for flavorful coverage.
- Bake the squash: Arrange the seasoned squash slices in a single layer on a baking tray lined with parchment paper. If there is any leftover Parmesan herb mixture in the bowl, press it gently onto the top side of each slice to ensure maximum flavor and a crispy topping. Roast in the preheated oven for 20 to 25 minutes, or until the squash is tender and the tops are lightly golden and crisp.
- Serve: Once the squash is roasted to perfection, transfer the slices to a serving platter. Serve warm and enjoy this deliciously savory side dish that pairs well with a variety of main courses.
Notes
- Choose small to medium acorn squash for quicker roasting and easier slicing.
- For a sharper flavor, use freshly grated Parmesan instead of pre-grated.
- You can substitute dried herbs with fresh herbs, adjusting quantity to taste.
- If you prefer a softer texture, cover the squash with foil for the first 10 minutes of baking, then uncover to crisp the tops.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
Keywords: roasted acorn squash, parmesan herb squash, autumn side dish, baked squash, easy vegetable recipe
