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Parmesan Herb Roasted Acorn Squash Recipe Perfect for Fall

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A cozy and comforting roasted acorn squash recipe with parmesan and fresh herbs, perfect for fall dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium-sized acorn squash, halved and seeded
  • 3 tablespoons olive oil
  • 1/2 cup grated parmesan cheese
  • 2 teaspoons chopped rosemary
  • 2 teaspoons chopped thyme
  • 2 minced garlic cloves
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
  2. Carefully cut the acorn squash in half lengthwise. Scoop out the seeds using a spoon and discard or save them for roasting later.
  3. Slice each squash half into 1-inch thick wedges. Arrange them on the baking sheet in a single layer.
  4. In a mixing bowl, combine olive oil, grated parmesan, chopped rosemary, chopped thyme, and minced garlic. Season with salt and pepper to taste.
  5. Using a pastry brush or your hands, coat each squash wedge with the olive oil mixture. Make sure to evenly distribute the parmesan and herbs.
  6. Roast in the oven for 25-30 minutes, flipping the wedges halfway through. Look for golden edges and tender flesh.
  7. Remove from the oven and sprinkle with additional parmesan and herbs if desired. Let cool slightly before serving.

Notes

[‘Choose acorn squash that feels heavy for its size and has a firm, unblemished skin.’, “Season generously with salt and herbs to enhance the squash’s natural sweetness.”, ‘Flip the slices halfway through roasting for even browning.’, ‘Use fresh parmesan for the best crispy topping.’, ‘Leave space between the wedges on the pan for even roasting.’]

Nutrition

Keywords: acorn squash, roasted squash, parmesan herb squash, fall recipe, vegetarian side dish

Find it online: https://norasfoods.com/parmesan-herb-roasted-acorn-squash-recipe-perfect-for-fall/