Parmesan Herb Roasted Acorn Squash Recipe
Parmesan Herb Roasted Acorn Squash is a flavorful and easy-to-make side dish featuring tender acorn squash slices coated in a savory blend of parmesan cheese, garlic, and aromatic herbs, then roasted to golden perfection. Perfect for autumn meals or whenever you crave a wholesome vegetable dish with a cheesy, herbaceous twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Squash:
- 2 acorn squash (small to medium sized)
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
- Prep and Slice Squash: Preheat your oven to 425°F (220°C). Begin by slicing off the top and bottom of each acorn squash to create flat surfaces. Stand the squash upright on one of these flat ends and carefully slice it in half vertically. Use a spoon to scoop out the seeds and stringy pulp from the center, then slice each half into roughly 1-inch thick slices for even roasting.
- Mix Ingredients: Place the squash slices in a large mixing bowl. Add the olive oil, finely grated parmesan, garlic powder, kosher salt, dried basil, thyme, and oregano. Using your hand or a large spoon, toss everything together thoroughly to evenly coat the squash slices with the herb and cheese mixture.
- Arrange and Roast: Line a baking tray with parchment paper and arrange the coated squash slices in a single layer with some space between each piece. If there is leftover parmesan herb mixture in the bowl, gently press it onto the tops of the squash slices to maximize flavor. Place the tray in the oven.
- Bake Until Tender: Roast the squash for 20 to 25 minutes until the slices become soft and the tops are lightly golden and slightly crispy. Cooking times may vary depending on your oven and the size of squash slices—check doneness by piercing with a fork.
- Serve and Enjoy: Carefully transfer the roasted acorn squash to a serving platter. Serve warm as a delicious side dish to complement any main meal. Enjoy the rich flavors of parmesan and herbs paired with the natural sweetness of the squash.
Notes
- You can substitute parmesan with a vegetarian hard cheese if you prefer a vegetarian option.
- For a spicier flavor, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
- To make this dish vegan, omit the parmesan or use nutritional yeast instead.
- Make sure to slice squash evenly to ensure all pieces cook uniformly.
- Leftover roasted squash stores well in the fridge for up to 3 days and can be reheated in the oven.
Nutrition
- Serving Size: 1/2 acorn squash with toppings
- Calories: 210 kcal
- Sugar: 0.03 g
- Sodium: 490 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: Acorn squash, roasted squash, parmesan squash, herb roasted squash, fall side dish, easy vegetable recipe, parmesan herb squash
