Description
This Parmesan Herb Roasted Acorn Squash recipe features tender, flavorful acorn squash wedges seasoned with aromatic herbs and topped with crispy Parmesan cheese. Perfectly roasted to golden perfection, it’s an easy and elegant side dish that complements a variety of meals.
Ingredients
Scale
Acorn Squash
- 2 medium acorn squashes
Seasonings & Oil
- 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 & 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 line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Squash: Cut each acorn squash in half, carefully scoop out the seeds and stringy bits using a spoon, then slice the halves into 1/2-inch thick wedges for even roasting.
- Season Squash: Place the squash wedges in a large bowl and toss them with olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary until all pieces are well coated with the seasoning blend.
- Arrange on Baking Sheet: Lay the seasoned squash wedges in a single layer on the prepared baking sheet to allow for even cooking and browning.
- Add Parmesan: Evenly sprinkle the grated Parmesan cheese over the top of the squash wedges, which will melt and crisp up during roasting.
- Roast Squash: Roast in the preheated oven for 25 to 30 minutes, or until the squash is tender when pierced with a fork, and the Parmesan cheese has turned golden and crispy.
- Garnish and Serve: Remove from the oven, optionally garnish with chopped fresh parsley for a pop of color and freshness, and serve warm as a delicious side dish.
Notes
- For extra crispiness, make sure the squash wedges are arranged in a single layer without overcrowding.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor if desired.
- Fresh herbs can be used in place of dried if available, but reduce quantity to avoid overpowering.
- This dish pairs well with roasted meats, poultry, or as part of a vegetarian spread.
