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–+ servings
Parmesan Herb Roasted Acorn Squash

Savory Parmesan Herb Roasted Acorn Squash for Cozy Nights

This Savory Parmesan Herb Roasted Acorn Squash is a delicious gluten-free side dish perfect for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 slices
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 large Acorn Squash opt for small to medium-sized for best results
  • 2 tablespoons Extra-Virgin Olive Oil can substitute with avocado oil for higher smoke point
For the Herb Mixture
  • 1/2 cup Finely Grated Parmesan Cheese aged parmesan works wonderfully
  • 1 teaspoon Garlic Powder or use fresh minced garlic
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Dried Basil reduce quantity if using fresh
  • 1 teaspoon Dried Thyme reduce quantity if using fresh
  • 1 teaspoon Dried Oregano reduce quantity if using fresh

Equipment

  • Oven
  • Baking Tray
  • Parchment paper
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking tray with parchment paper.
  2. Carefully slice off the top and bottom of the acorn squash, cut it in half lengthwise, and scoop out the seeds. Slice each half into 1-inch thick slices.
  3. In a large mixing bowl, combine squash slices with olive oil, parmesan cheese, garlic powder, dried herbs, and kosher salt. Toss to coat.
  4. Spread the coated squash in a single layer on the prepared baking tray, pressing any leftover herb mixture onto the slices.
  5. Bake for 20 to 25 minutes until tender and golden. Flip halfway for even cooking.
  6. Remove from the oven and let cool slightly. Serve warm, garnished with fresh parsley if desired.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 380mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Store roasted squash in an airtight container for up to 3 days. Reheat in the oven for best texture.

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