Description
A delicious roasted acorn squash topped with a savory Parmesan herb seasoning. A simple yet sophisticated dish that captures the essence of autumn.
Ingredients
Scale
- 2 acorn squashes, halved and seeds removed
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix olive oil, Parmesan cheese, thyme, rosemary, salt, and pepper to create a thick paste.
- Brush the cut sides of the acorn squashes with the olive oil mixture.
- Place the squashes cut side down on a parchment-lined baking sheet.
- Roast for 25-30 minutes, or until tender and fork-pierced easily.
- Remove from the oven, flip cut side up, and serve warm.
Notes
Leftover squash can be stored in an airtight container in the fridge for up to 4 days. Try adding chili flakes for heat or maple syrup for a sweet contrast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg