Parmesan Herb Roasted Acorn Squash is easy to make, looks fancy on a dish, and tastes amazing. A golden cheese flavor coats soft squash pieces, which are piled artfully to create the finest side dish ever.
Inside this mouthwatering creation, you’ll find perfectly roasted acorn squash halves, seasoned to perfection with a medley of aromatic herbs and crowned with a generous dusting of Parmesan cheese. But that’s not all – this dish is bursting with flavors, offering a harmonious blend of savory, earthy, and nutty notes.
If you’re looking for a new vegetable side dish to add to your regular rotation, this parmesan herb roasted acorn squash is an excellent option.
Let’s dive into this amazing dish!
Recipe Ingredients for Parmesan Herb Roasted Acorn Squash
Acorn Squash: Try to find ones that are dense and have a deep green color. Spots of orange on them are very OK. On the other hand, an abundance of orange coloration indicates that the fruit is past its prime.
Cheese: I prefer using freshly grated parmesan cheese; therefore, I always get a block. It’s considerably tastier and more suitable for roasting than the pre-shredded variety sold in stores.
Herbs: Seasonings like garlic powder, basil powder, thyme powder, and oregano powder mixed with dried oregano go wonderfully with the parmesan.
How to make Parmesan Herb Roasted Acorn Squash?
- Turn the oven temperature up to 425 degrees Fahrenheit (220 degrees Celsius). Remove the squash’s stem and cut off its bottom, then set it on its flat end and cut it in half lengthwise. Remove the seeds from each half by spooning them out, and then cut them into slices about an inch thick.
- Combine the squash, oil, parmesan, garlic, salt, basil, thyme, and oregano in a large mixing basin. Toss the ingredients with your hands until everything is well distributed.
- Line a baking sheet with parchment paper and lay the sliced squash on it. Just press the remaining parmesan herb mixture over the tops of the slices if there is any left in the bowl. Cook for another 20-25 minutes or until the top is soft and brown.
- Place the roasted acorn squash on a serving plate and dig in!
Additional Tips
- Remember that the skin is edible, and leave it on! After roasting, it will soften enough to consume. It also aids in keeping the meat together so that it may be easily sliced.
- Before baking the squash slices, you can add a thicker parmesan crumble by pouring any of the remaining parmesan herb mix on top. It’s going to be a tastier treat than usual!
- You may keep any extra squash in the fridge for up to 5 days if you put it in an airtight container. Keep in mind that it will become less stiff with age.
- Before placing slices in the freezer, make sure they have cooled fully. Keep them frozen for up to three months in a freezer-safe bag or container. You can use parchment paper to separate the slices and keep them from sticking together while baking.
Parmesan Herb Roasted Acorn Squash
Ingredients
- 2 acorn squash
- ¼ cup extra virgin olive oil
- 1 cup finely grated parmesan cheese
- 1 tsp garlic powder
- ½ tsp kosher salt
- ½ tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried oregano
Instructions
- Turn the oven temperature up to 425 degrees Fahrenheit (220 degrees Celsius). Remove the squash's stem and cut off its bottom, then set it on its flat end and cut it in half lengthwise. Remove the seeds from each half by spooning them out, and then cut them into slices about an inch thick.
- Combine the squash, oil, parmesan, garlic, salt, basil, thyme, and oregano in a large mixing basin. Toss the ingredients with your hands until everything is well distributed.
- Line a baking sheet with parchment paper and lay the sliced squash on it. Just press the remaining parmesan herb mixture over the tops of the slices if there is any left in the bowl. Cook for another 20-25 minutes or until the top is soft and brown.
- Place the roasted acorn squash on a serving plate and dig in!
Pingback: Sauteed Carrots With Bacon Dijion Dressing Recipe