Parmesan Roasted Acorn Squash
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!
Servings: 4
Ingredients
- 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 parsley
Instructions
- 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.
Video
Notes
Store leftover squash in an airtight container in the refrigerator up to 3 days. Warm it in a 350-degree F oven or in the microwave.
You can add the roasted acorn squash cold to a salad or warm to cooked grains such as farro, barley or quinoa.
To make the recipe vegan, top the squash with nutritional yeast when it finishes roasting.
Nutrition
Calories: 185kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 734mg | Potassium: 774mg | Fiber: 3g | Sugar: 0.02g | Vitamin A: 953IU | Vitamin C: 25mg | Calcium: 151mg | Iron: 2mg