Parmesan Herb Roasted Acorn Squash
A delicious autumn side dish featuring tender roasted acorn squash, tossed with Parmesan cheese and fragrant herbs for a warm, nutty flavor.
Ingredients
Main Ingredients
- 2 pieces medium-sized acorn squashes Greenish skin promises a tender, buttery texture.
- 1/4 cup extra virgin olive oil Adds earthy richness.
- 1/2 cup freshly grated Parmesan cheese Provides creamy umami flavor.
- 2 teaspoons dried Italian herbs Can include oregano, basil, or thyme.
- 1 teaspoon garlic powder Adds savory kick.
- to taste salt Enhances natural flavors.
- to taste black pepper Enhances natural flavors.
- to garnish fresh parsley Adds color and freshness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the acorn squashes in half and scoop out the seeds. Slice each half into generous ½-inch thick wedges.
Mixing
- In a large bowl, combine the olive oil, grated Parmesan cheese, dried herbs, garlic powder, salt, and pepper.
- Whisk the ingredients together until they form a rich mixture, then toss in the acorn squash wedges until they are fully coated.
Roasting
- Arrange the coated squash wedges in a single layer on the prepared baking sheet, ensuring they are spaced apart.
- Roast in the preheated oven for 25-30 minutes, turning halfway through, until golden brown.
Serving
- Garnish with fresh parsley before serving. Enjoy as a delightful side dish with salads or meats.
Notes
For vegan alternatives, swap Parmesan with nutritional yeast. Ensure even thickness for optimal roasting and use fresh toppings for color enhancement. Leftovers can be stored in an airtight container for up to three days.