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Herb Roasted Acorn Squash Recipe

Herb Roasted Acorn Squash Recipe
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★★★★★

5.1 from 27 reviews

This Herb Roasted Acorn Squash recipe offers a deliciously savory twist on a classic fall vegetable. Roasted to golden perfection with a fragrant blend of dried herbs, garlic, and plenty of grated parmesan cheese, the tender acorn squash slices make a flavorful side dish that’s perfect for autumn dinners or holiday gatherings.

Ingredients

Scale

Squash

  • 2 small to medium acorn squash

Seasoning

  • ¼ cup extra-virgin olive oil
  • 1 cup finely grated parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano

Instructions

  1. Slice acorn squash: Preheat the oven to 425°F (220°C). Cut off the top and bottom of each acorn squash to create a stable base. Stand each squash on one of its flat ends and slice it vertically in half. Use a spoon to scoop out the seeds and stringy pulp from the center of each half, then slice each half into 1-inch thick slices.
  2. Toss with seasoning: Place the squash slices in a large mixing bowl. Add the olive oil, grated parmesan, garlic powder, kosher salt, dried basil, dried thyme, and dried oregano. Use your hands to thoroughly toss all the ingredients together until the squash slices are evenly coated with the herb and cheese mixture.
  3. Bake: Arrange the coated squash slices on a parchment-lined baking tray in a single layer. If any parmesan herb mixture remains in the bowl, gently press it onto the top sides of the squash slices for extra flavor and crust. Bake in the preheated oven for 20 to 25 minutes, or until the squash is tender and lightly golden on top.
  4. Serve: Remove the roasted acorn squash from the oven and transfer to a serving platter. Serve warm as a flavorful side dish that complements autumn and holiday meals.

Notes

  • Use fresh parmesan cheese for the best flavor and texture.
  • If you prefer, substitute dried herbs with fresh herbs, but reduce quantity slightly to avoid overpowering the dish.
  • Acorn squash is typically available in fall and winter months.
  • For a vegan version, omit parmesan and use nutritional yeast or vegan cheese alternatives.
  • Leftover roasted squash can be refrigerated and reheated within 3 days.
  • Ensure even slicing for uniform cooking.

Nutrition

Keywords: Herb Roasted Acorn Squash, Roasted Squash, Fall Side Dish, Parmesan Roasted Squash, Easy Vegetable Recipe

Find it online: https://delishfamilyrecipe.com/herb-roasted-acorn-squash-recipe/