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Parmesan Herb Roasted Acorn Squash

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Parmesan Herb Roasted Acorn Squash is a savory twist on the classic fall side dish! Slices of acorn squash are tossed with olive oil, fresh herbs, and Parmesan cheese, then roasted until caramelized and crispy. It’s the perfect side to complement any meal, from weeknight dinners to festive holiday feasts.

Ingredients

Scale
  • 2 medium acorn squash, halved, seeded, and sliced into 1/2-inch wedges
  • 3 tbsp olive oil
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste

Instructions

  • Preheat the Oven:
    • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
  • Prepare the Squash:
    • In a large bowl, toss the acorn squash wedges with olive oil until evenly coated.
    • Add the grated Parmesan cheese, chopped parsley, thyme, garlic powder, smoked paprika, salt, and pepper. Toss until the squash is well coated with the cheese and herbs.
  • Roast the Squash:
    • Arrange the squash wedges in a single layer on the prepared baking sheet, making sure they don’t overlap.
    • Roast for 25-30 minutes, flipping halfway through, until the squash is golden brown and fork-tender.
  • Serve:
    • Remove from the oven and transfer to a serving platter. Garnish with additional chopped parsley and a sprinkle of Parmesan, if desired. Serve warm!

Notes

  • Serve with: This roasted acorn squash pairs well with roasted chicken, pork tenderloin, or as part of a vegetarian spread.
  • Make it vegan: Omit the Parmesan cheese or use vegan Parmesan.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

Find it online: https://recipe.ukfinda.com/parmesan-herb-roasted-acorn-squash/