Description
This Parmesan Herb Roasted Acorn Squash recipe features tender, flavorful squash slices coated in a savory mixture of parmesan cheese, garlic, and herbs, roasted to perfection for a delicious and easy side dish.
Ingredients
Scale
Squash
- 2 small to medium acorn squash
Seasoning Mix
- 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
- Preheat Oven and Prepare Squash. Preheat the oven to 425°F (220°C). Slice off the top and bottom of each acorn squash so it can stand flat. Place the squash on a flat end and cut in half vertically. Use a spoon to scoop out the seeds from each half. Then slice each half into 1-inch thick slices.
- Toss with Seasoning. Transfer the squash slices to a large mixing bowl. Add the extra-virgin olive oil, finely grated parmesan cheese, garlic powder, kosher salt, dried basil, dried thyme, and dried oregano. Use your hand or a large spoon to toss the slices thoroughly until each piece is well coated with the parmesan herb mixture.
- Arrange and Bake. Lay the coated squash slices in a single layer on a parchment-lined baking tray. If there is leftover parmesan herb mixture in the bowl, press it onto the top side of the squash slices for extra flavor. Bake in the preheated oven for 25 minutes or until the squash is tender and the top is lightly golden.
Notes
- Make sure to slice the squash evenly to ensure uniform cooking.
- Using parchment paper helps prevent sticking and makes cleanup easier.
- You can substitute parmesan with a vegetarian parmesan alternative if preferred.
- For extra crispiness, broil for 1-2 minutes at the end, watching carefully to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 10 mg
