Description
This Parmesan Herb Roasted Acorn Squash recipe features tender acorn squash wedges seasoned with a fragrant blend of herbs and spices, drizzled with olive oil, and topped with crispy, golden Parmesan cheese. Perfectly roasted to bring out natural sweetness and served garnished with fresh parsley for a deliciously simple, comforting side dish.
Ingredients
Scale
Acorn Squash and Seasonings
- 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
Cheese 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 make cleanup easier.
- Prepare Squash Wedges: Cut each acorn squash in half, carefully scoop out the seeds, then slice the squash into 1/2-inch thick wedges for even roasting.
- Season the 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 each piece is evenly coated with the seasoning mixture.
- Arrange for Roasting: Lay the seasoned squash wedges in a single layer on the prepared baking sheet, ensuring they are not overlapping to allow proper roasting.
- Add Parmesan Cheese: Evenly sprinkle the grated Parmesan cheese over the arranged squash wedges to create a flavorful, crispy topping once roasted.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes or until the squash is tender throughout and the Parmesan cheese turns golden and crispy on top.
- Garnish and Serve: Optionally sprinkle with freshly chopped parsley for brightness and color. Serve the roasted acorn squash warm as a delightful side dish.
Notes
- Ensure squash wedges are cut to uniform thickness (1/2 inch) for even cooking.
- For a nuttier flavor, try substituting Parmesan with Pecorino Romano cheese.
- Fresh herbs can replace dried but reduce the quantity by half to avoid overpowering.
- Roasting time may vary slightly depending on your oven; start checking for tenderness at 25 minutes.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days; reheat in the oven to maintain crispiness.
