Acorn Squash Recipe
Roasted acorn squash slices coated in a flavorful blend of parmesan cheese, garlic, and herbs, baked to a tender and lightly golden perfection. This simple, savory side dish combines the natural sweetness of acorn squash with rich, aromatic seasonings for a comforting and delicious addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Acorn Squash
- 2 acorn squash (small to medium sized)
Seasoning Mix
- 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
- Slice acorn squash: Start by prepping the squash. Slice off the top and bottom ends so the squash can sit flat. Place it flat side down and cut it in half lengthwise. Using a spoon, scoop out all the seeds and stringy pulp from the center of each half, then slice each half into approximately 1-inch thick slices.
- Preheat oven: Set your oven to 425°F (220°C) and allow it to fully preheat to ensure even roasting of the squash slices.
- Toss with seasoning: In a large mixing bowl, combine the acorn squash slices with the olive oil, grated parmesan cheese, garlic powder, kosher salt, dried basil, thyme, and oregano. Use your hands to gently toss the squash until every slice is evenly coated with the seasoning mixture.
- Bake: Arrange the seasoned squash slices in a single layer on a baking tray lined with parchment paper. If there’s any leftover parmesan and herb mixture in the bowl, press it gently onto the top of the slices for extra flavor. Bake in the preheated oven for 20 to 25 minutes until the squash is tender and the tops turn light golden brown.
- Serve: Remove the baking tray from the oven and transfer the roasted acorn squash slices to a serving platter. Serve warm and enjoy this delicious, savory side dish.
Notes
- Use small to medium-sized acorn squash for even cooking and manageable slices.
- Parmesan cheese adds a rich, savory flavor, but can be omitted or substituted for a dairy-free option if desired.
- Adjust the herb quantities to suit your taste—fresh herbs can be used instead of dried.
- Leftover squash can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
- This recipe pairs well with roasted meats, poultry, or as a hearty vegetarian main course addition.
Keywords: acorn squash, roasted acorn squash, parmesan squash, baked squash, fall side dish, vegetarian side, herb roasted squash
Find it online: https://cookwithlea.com/acorn-squash-recipe/
