Parmesan Herb Roasted Acorn Squash
A cozy, comforting side dish featuring tender roasted acorn squash with a savory, crispy parmesan and herb crust. Perfectly simple for any meal.
Ingredients
- 2 small-to-medium acorn squash
- 1/4 cup extra-virgin olive oil
- 1 cup finely grated parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- salt to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the top and bottom off the squash, halve it, and scoop out the seeds. Cut into 1-inch thick slices.
- Toss the slices in a bowl with oil, parmesan, garlic, salt, and dried herbs until evenly coated.
- Place on a parchment-lined baking tray and bake for 20–25 minutes until the squash is soft and the edges are golden.
Notes
Do not peel the squash! The skin becomes tender while roasting and holds the slices together. If your squash has orange spots on the skin, it is overripe. Pile any leftover herb-parmesan mixture from the bowl directly onto the slices before baking for an extra-cheesy crust.