Seasoned in a mix of dried thyme, rosemary and oregano, this parmesan herb roasted acorn squash is a simple fall – winter side. And you don’t have to peel the squash!
- 2 acorn squash
- 2 tablespoons olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup finely grated Parmesan
- 1 tablespoon chopped fresh parsley
- Preheat the oven to 375 degrees F.
- Trim off the bottom and top from the squash. Place a flat side on the cutting board and slice in half lengthwise. Scoop out the seeds and discard. Then cut the squash into 1/2-inch thick slices. Transfer the squash to a large bowl.
- In a small bowl, whisk together the olive oil, thyme, rosemary, oregano, salt and pepper. Pour the mixture into the squash tossing to coat.
- Arrange the squash on a sheet pan making sure the pieces are not overlapping.
- Roast the squash for 20 minutes. Flip the squash to the other side and sprinkle on the Parmesan. Continue roasting for 15-20 minutes until the cheese is golden and melted and the squash is tender.
- Sprinkle with parsley before serving.
Store leftover squash in an airtight container in the refrigerator up to 3 days. Warm it in a 350-degree F oven.
You can add the roasted acorn squash to a salad or to cooked grains such as farro, barley or quinoa.
If you don’t have an acorn squash, you can substitute with delicata squash, kabocha squash, buttercup squash or red kuri squash.
Keywords: acorn squash recipes, roasted acorn squash, parmesan acorn squash