Description
A simple yet delicious side dish featuring tender roasted acorn squash slices, coated with olive oil, Parmesan, and a blend of aromatic herbs. Perfect for fall meals, family dinners, or a healthy vegetarian option.
Ingredients
Units
Scale
- 2 small to medium-sized acorn squash
- 1/4 cup extra-virgin olive oil
- 1 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
Prepare the Squash:
- Preheat your oven to 425°F (220°C).
- Trim the top and bottom off each squash to create flat ends.
- Slice the squash in half lengthwise and scoop out the seeds.
- Cut each half into 1-inch thick slices.
Season the Squash:
- In a large mixing bowl, combine the squash slices, olive oil, Parmesan, garlic powder, salt, basil, thyme, and oregano.
- Toss the slices thoroughly to coat them evenly with the mixture.
Roast the Squash:
- Arrange the slices in a single layer on a parchment-lined baking sheet.
- If there’s leftover Parmesan-herb mixture, press it onto the top of the slices for extra flavor.
- Roast in the preheated oven for 20–25 minutes, or until the squash is tender and golden.
Serve:
- Transfer the roasted acorn squash to a serving platter. Serve warm as a side dish or light vegetarian main.
Notes
- For added crunch, sprinkle crushed nuts or breadcrumbs on top before roasting.
- Substitute Parmesan with a vegan cheese alternative for a dairy-free version.
- Pairs well with roasted chicken, turkey, or grain-based salads.
Nutrition
- Serving Size: 1
- Calories: 210 kcal per serving
