Description
This Parmesan Herb Roasted Acorn Squash recipe offers a deliciously savory way to enjoy fall squash. Roasted to tender perfection with fragrant herbs, garlic, and onion powders, and topped with crispy golden Parmesan cheese, this side dish is both comforting and flavorful, perfect for family dinners or holiday meals.
Ingredients
Scale
Vegetables
- 2 medium acorn squashes
Seasonings and Oils
- 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
Cheese and Garnish
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and even roasting.
- Prepare squash: Cut the acorn squashes in half, carefully scoop out the seeds, and slice each half into 1/2-inch thick wedges to ensure even cooking.
- Season: In a large bowl, toss the squash wedges with olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary until well coated for optimal flavor infusion.
- Arrange on baking sheet: Place the seasoned squash wedges in a single layer on the prepared baking sheet to ensure even roasting and browning.
- Add Parmesan: Evenly sprinkle the grated Parmesan cheese over the arranged squash wedges, which will melt and crisp up during roasting.
- Roast: Roast the squash for 25-30 minutes in the preheated oven until the squash is tender and the Parmesan cheese is golden and crispy, indicating a perfect caramelization.
- Garnish and serve: Optionally, sprinkle chopped fresh parsley over the roasted squash for a fresh, vibrant finish, and serve warm as a delicious side dish.
Notes
- Choose acorn squashes that are medium-sized with a firm, unblemished skin for the best roasting results.
- If you prefer a spicier kick, add a pinch of red pepper flakes with the other seasonings.
- The Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- To make this recipe vegetarian-friendly, ensure your Parmesan cheese is free of animal rennet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for crispiness.
