Description
This Parmesan Herb Roasted Acorn Squash is the epitome of fall comfort food. Each slice is coated with a savory blend of parmesan cheese, garlic, and herbs, then roasted to perfection, creating a delightful contrast between the crispy exterior and the tender, sweet interior. The rich flavors of basil, thyme, and oregano bring out the natural sweetness of the squash, making it a perfect accompaniment to any autumn meal.
Ingredients
2 acorn squash (small to medium-sized)
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 your oven to 425°F (220°C). Slice the top and bottom off each acorn squash, then place each on a flat end and slice in half. Scoop out the seeds with a spoon, then cut each half into slices about 1 inch thick.
In a large mixing bowl, combine the squash slices with the olive oil, parmesan cheese, garlic powder, salt, basil, thyme, and oregano. Toss the ingredients together with your hands until the squash is evenly coated.
Arrange the squash slices on a parchment-lined baking tray. If there’s any remaining parmesan herb mixture in the bowl, press it onto the top side of the slices.
Bake the squash for 20 to 25 minutes, or until they are tender and lightly golden on top.
Transfer the roasted acorn squash to a serving platter and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 180