Description
This Parmesan Herb Roasted Acorn Squash recipe offers a deliciously savory side dish featuring tender roasted squash wedges seasoned with aromatic herbs, garlic, and onion powder, then topped with golden, crispy Parmesan cheese. Easy to prepare and perfect for a wholesome, flavorful addition to any meal.
Ingredients
Scale
Squash and Seasoning
- 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
Topping and Garnish
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the squash: Cut the acorn squashes in half. Carefully scoop out all seeds and stringy bits, then slice each half into 1/2-inch thick wedges, ensuring even thickness for uniform roasting.
- Season the squash: Place the squash wedges in a large bowl. Toss them thoroughly with olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary to evenly coat every piece with the flavorful herb mixture.
- Arrange for roasting: Spread the seasoned squash wedges in a single layer on the prepared baking sheet. Avoid overcrowding to allow for even roasting and crisping.
- Add Parmesan cheese: Sprinkle the grated Parmesan cheese evenly over the arranged squash wedges, ensuring each wedge gets a generous amount for a deliciously crisp topping.
- Roast: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. Roast until the squash is tender when pierced with a fork and the Parmesan cheese has turned golden and crispy.
- Garnish and serve: Remove from oven, optionally garnish with fresh chopped parsley for a bright, fresh touch, and serve warm to enjoy at its best.
Notes
- For a nuttier flavor, try using Pecorino Romano instead of Parmesan.
- To make this dish vegan, substitute Parmesan with a vegan cheese alternative or nutritional yeast.
- Ensure the squash wedges are uniform in thickness for even roasting.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
