Parmesan Herb Roasted Acorn Squash
This Parmesan Herb Roasted Acorn Squash transforms the humble acorn squash into a golden, herb-infused delight with a cheesy crust, perfect for autumn dinners and holiday gatherings.
Ingredients
For the squash
- 2 pieces acorn squash (small to medium-sized) Choose ones that feel heavy for their size.
For the herb mixture
- ¼ cup extra-virgin olive oil Use good-quality olive oil for the best flavor.
- 1 cup finely grated Parmesan cheese Freshly grated cheese is recommended.
- 1 teaspoon garlic powder Can substitute with three cloves of fresh garlic.
- ½ teaspoon kosher salt Elevates all the flavors.
- ½ teaspoon dried basil Adds a hint of sweetness.
- ½ teaspoon dried thyme Brings earthiness and depth.
- ½ teaspoon dried oregano Gives an Italian flair.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Slice off the top and bottom of each acorn squash to create flat surfaces. Stand the squash upright and slice them in half vertically.
- Scoop out the seeds and stringy pulp from the center. Slice each half into roughly 1-inch thick slices.
- In a large mixing bowl, toss the squash slices with olive oil, Parmesan, garlic powder, salt, basil, thyme, and oregano.
Roasting
- Line a baking tray with parchment paper and arrange the coated squash slices in a single layer.
- Roast in the oven for 20 to 25 minutes until the slices are soft and golden.
Serving
- Transfer the roasted acorn squash to a serving platter. Serve warm and enjoy!
Notes
Store any leftovers in an airtight container in the fridge for up to three days. Consider broiling for extra crispiness for the last 1-2 minutes of cooking. Prepping the squash in advance can save time.