Description
Parmesan herb roasted acorn squash delivers a savory autumn masterpiece with golden-edged crispy edges and fragrant rosemary notes. Mediterranean-inspired seasonings elevate this simple side dish, promising delicious moments that connect you to seasonal comfort.
Ingredients
Scale
Main Ingredients:
- 2 acorn squash (small to medium-sized)
- 1 cup finely grated parmesan cheese
Herbs and Seasonings:
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Oil:
- ¼ cup (60 milliliters) extra-virgin olive oil
Instructions
- Carefully trim the acorn squash by removing the top and bottom ends, ensuring a stable base for slicing.
- Position the squash upright and slice it precisely in half, then meticulously remove the inner seeds using a spoon.
- Cut each squash half into uniform 1-inch thick crescents to guarantee even roasting.
- Gather the squash slices in a spacious mixing bowl and generously drizzle with olive oil.
- Sprinkle parmesan cheese, garlic powder, salt, basil, thyme, and oregano over the squash pieces.
- Massage the seasonings thoroughly into the squash, ensuring each slice is completely and evenly coated with the herbaceous mixture.
- Line a baking tray with parchment paper to prevent sticking and promote easy cleanup.
- Arrange the seasoned squash slices on the prepared tray, carefully pressing any remaining herb and cheese mixture onto the top surface.
- Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, monitoring until the edges turn golden and the flesh becomes fork-tender.
- Transfer the aromatic, caramelized squash to a serving platter, allowing the vibrant herbs and parmesan to showcase their delectable transformation.
Notes
- Prepare squash ahead of time by washing and drying thoroughly to ensure crisp, even roasting.
- Cut squash carefully with a sharp knife on a stable cutting board to create uniform slices for consistent cooking.
- Toss ingredients by hand to guarantee each slice gets maximum flavor coverage with herbs and parmesan.
- Use parchment paper for easy cleanup and to prevent squash from sticking to the baking tray.
- Check doneness by piercing with a fork – squash should be tender but not mushy, with golden edges indicating perfect caramelization.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 2g
- Sodium: 280mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg