Parmesan Herb Roasted Acorn Squash

Parmesan Herb Roasted Acorn Squash is a simple and elegant side dish for any menu. Acorn squash is sliced and tossed in butter, olive oil, herbs and spices before being roasted and sprinkled with parmesan cheese. Yields 8 servings in about 30 minutes.

Course Side Dishes

Cuisine American

Keyword baking, Christmas, holiday, roasted, side dish, squash, Thanksgiving

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 89

Author Laurie McNamara

Equipment

Nordic Ware 43170 Prism Half Sheet, Metallic

Ingredients

2 medium acorn squash
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon dried parsley
3/4 teaspoon crushed rosemary
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 pinches kosher salt or to taste
black pepper freshly ground, to taste
2 tablespoons parmesan cheese plus more for serving*
parsley minced, for serving

US Customary - Metric

Instructions

Lightly spray a large rimmed metal baking sheet with olive oil and preheat your oven to 400℉ (or 200℃).
Carefully cut off the stem of each squash. Place the squash side down onto the cutting board. Cut each squash in half and use a spoon to scrape out the seeds.
Slice each squash half into 1/2-inch (ish) slices and add to a large mixing bowl.
Melt the butter in a small skillet. Remove off of the heat and whisk in the oil, herbs and spices with a pinch of kosher salt and some freshly ground black pepper.
Pour this mixture over the sliced squash and toss to coat evenly.
Arrange all the slices onto the prepared pan. Roast on the middle rack of your preheated oven for 20 minutes, rotate halfway through roasting.
Use tongs to carefully turn the squash so that the caramelized side is facing up.
Sprinkle with parmesan cheese and return to the oven for 5 minutes.
Remove and serve on a platter with a sprinkle of minced fresh parsley and extra parmesan cheese

Notes

*Using fresh, good quality parmesan is important. Look for the kind with the stamped rind. To make granuals of parmesan, I place small chunks (minus the rind) it into my mini food processor and pulse until its is a fine crumb.

Nutrition