Herb-Roasted Parmesan Acorn Squash
- Total time: 35 minutes
- Prep time: 10 minutes
- Cook time: 25 minutes
- Servings: 4
- Calories: 143 kcal
Take advantage of the fall’s bounty with this savory acorn squash side dish. Try the recipe now!
Ingredients
- 1 large acorn squash (or 2 small)
- 1/3 cup shredded parmesan cheese (plus more for garnishing)
- 2 to 3 tablespoons fresh herbs or 1 teaspoon dried (suggested: thyme, sage, rosemary, or oregano)
- 1 tablespoon ghee or butter (melted)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (plus more to taste)
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 400⁰ F.
- Cut acorn squash in half and scoop out the seeds. Then slice each half into half-inch thick slices.
- In a large bowl, combine all of the ingredients (minus the squash) and toss to combine.
- Transfer to a large sheet pan. Using your hands, gently press parmesan cheese onto the squash for maximum coverage.
- Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Garnish with additional parmesan cheese and herbs, if desired.
