Parmesan Herb Roasted Acorn Squash
A delightful side dish featuring tender, golden-hued acorn squash roasted with Parmesan cheese and Italian herbs, perfect for any cozy gathering.
Ingredients
Squash
- 2 medium medium acorn squashes Choose ripe squashes with firm exterior.
Flavoring
- 1/4 cup olive oil Enhances flavor and texture.
- 1/2 cup grated Parmesan cheese Provides rich umami flavor.
- 2 teaspoons dried Italian herbs Can include oregano, basil, and thyme.
- 1 teaspoon garlic powder Adds a delightful kick.
- to taste Salt and pepper For balancing flavors.
Garnish
- as needed Fresh parsley Optional, for color and freshness.
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the acorn squashes in half and scoop out the seeds.
- Cut each half into wedges about 1/2 inch thick.
Mixing
- In a large mixing bowl, whisk together olive oil, grated Parmesan cheese, dried Italian herbs, and garlic powder.
- Toss the acorn squash wedges in the herb oil mixture until thoroughly coated.
Roasting
- Arrange the wedges in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, turning halfway through until tender and golden brown.
- Garnish with fresh parsley before serving.
Notes
Ensure uniform slicing for even cooking and avoid rushing the cooking time to achieve a tender and flavorful dish.