Parmesan Herb Roasted Acorn Squash made simple. Learn how to make this tasty side dish with crisp edges, rich flavor, and easy steps for any meal.
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Parmesan Herb Roasted Acorn Squash is a simple and tasty side dish that fits any meal. The squash turns soft inside and slightly crisp on the edges. The mix of parmesan, herbs, and oil adds rich flavor without much work. It is easy to prepare and great for weeknight cooking.
Parmesan Herb Roasted Acorn Squash
simplyscratch
Serves: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 2 acorn squash (small to medium-sized)
- ¼ cup extra-virgin olive oil
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- 1 cup finely grated Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C). Cut off the top and bottom of the acorn squash. Stand it on one flat side and cut it in half. Scoop out the seeds with a spoon. Then cut each half into slices about 1 inch thick.
- Put the squash slices in a large bowl. Add the oil, parmesan, garlic, salt, basil, thyme, and oregano. Use your hand to mix everything well so the squash is coated.
- Place the slices on a baking tray lined with parchment paper. If there is any leftover Parmesan and herb mix in the bowl, press it onto the top of the slices. Bake for 20 to 25 minutes, or until the squash is soft and slightly golden on top.
- Move the roasted squash to a serving plate and enjoy.
