Description
This Parmesan Herb Roasted Acorn Squash recipe features tender, flavorful squash wedges coated with a blend of aromatic herbs, garlic, and onion powder, then topped with golden, crispy Parmesan cheese. Perfect as a comforting side dish, it pairs well with a variety of main courses and can be garnished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
Squash and Seasoning
- 2 medium acorn squashes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Topping and Garnish
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Squash: Cut the acorn squashes in half lengthwise, carefully scoop out the seeds, then slice each half into 1/2-inch thick wedges to ensure even roasting.
- Season Squash: In a large bowl, toss the squash wedges with olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary until all pieces are evenly coated with the flavorful mixture.
- Arrange on Baking Sheet: Lay the seasoned squash wedges in a single layer on the prepared baking sheet, making sure they are spaced out to roast evenly and develop a crisp exterior.
- Add Parmesan: Evenly sprinkle the grated Parmesan cheese over the tops of the squash wedges, which will melt and create a delicious golden crust during roasting.
- Roast Squash: Place the baking sheet in the preheated oven and roast the squash for 25-30 minutes, or until the pieces are tender when pierced and the Parmesan cheese has turned golden and crispy.
- Garnish and Serve: Remove the roasted squash from the oven, garnish with fresh chopped parsley if desired, and serve warm as a delicious and hearty side dish.
Notes
- Choose acorn squashes of similar size for even cooking.
- For extra crispiness, flip the squash halfway through roasting.
- Fresh herbs can be substituted for dried, but use about three times the quantity.
- Parmesan can be omitted or replaced with a vegan cheese alternative for dietary preferences.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
