Parmesan Herb Roasted Acorn Squash (Print-Friendly Format)
Savory roasted acorn squash tossed with parmesan, garlic, and mixed herbs. Perfect as a warm, comforting side.
# Ingredients You’ll Need:
→ Squash
01 -
2 small to medium acorn squash
→ Seasoning Mix
02 -
60 ml extra-virgin olive oil
03 -
100 g finely grated parmesan cheese
04 -
1 teaspoon garlic powder
05 -
0.5 teaspoon kosher salt
06 -
0.5 teaspoon dried basil
07 -
0.5 teaspoon dried thyme
08 -
0.5 teaspoon dried oregano
# How to Make It:
01 -
Preheat oven to 220°C. Cut the stem and base from each acorn squash for stability. Stand each squash upright and halve vertically. Remove seeds and stringy pulp with a spoon, then slice each half into 2.5 cm thick wedges.
02 -
Transfer squash slices to a large mixing bowl. Add olive oil, parmesan cheese, garlic powder, salt, basil, thyme, and oregano. Toss thoroughly to coat slices evenly with the herb and cheese mixture.
03 -
Line a baking tray with parchment paper. Arrange the coated squash slices in a single layer, leaving space between each piece. Press any remaining cheese-herb mixture onto the tops of the slices.
04 -
Insert tray into the oven and roast for 20–25 minutes, until the squash is fork-tender and the tops are golden and slightly crisp.
05 -
Transfer roasted squash to a serving platter. Serve warm alongside your main course.
# Extra Tips:
01 -
Substitute parmesan with vegetarian hard cheese for strict diets.
02 -
For a spicier profile, incorporate cayenne or red pepper flakes.
03 -
Even slicing ensures consistent roasting results.
04 -
Leftovers can be refrigerated for up to 3 days and reheated in the oven.
05 -
For a vegan adaptation, use nutritional yeast in place of parmesan.