Parmesan Roasted Acorn Squash
Thin slices of acorn squash tossed with olive oil, Parmesan, garlic, and dried herbs, then roasted until crisp outside and tender inside. An easy fall side for weeknights, holidays, and potlucks.
Servings: 4
Calories: 202kcal
Ingredients
- 2 acorn squash small to medium sized
- 3 tbsp extra-virgin olive oil
- 1/2 cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ½ teaspoon dried basil
- ½ teaspoon dried thyme or (1 tbsp fresh)
- ½ teaspoon dried oregano
- 1 pinch red pepper flakes
- 2 tbsp chopped parsley
Instructions
- Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- Trim off the top and bottom of the squash, stand it on a flat end, and cut it in half. Scoop out the seeds with a spoon, then cut each half into slices about ⅜ to ½ inch thick.
- In a small bowl, combine the garlic powder, salt, pepper, basil, thyme, oregano, and red pepper flakes.
- Place the squash slices in a large mixing bowl and drizzle with the olive oil. Toss well with your hands until every piece is coated.
- Sprinkle half of the Parmesan and half of the herb mixture over the squash and toss. Add the remaining Parmesan and herb mixture and toss again until the slices are evenly coated.
- Divide the squash slices between the two baking sheets, arranging them in a single layer. Leave a little space between the slices and avoid overcrowding the sheets, or the squash will steam instead of roast and won’t get crisp.
- Scrape up any Parmesan and herbs left in the bowl and sprinkle them over the slices.
- Bake for 20 to 25 minutes, until the squash is tender and golden. If both sheets are in the oven at the same time, swap their positions halfway through baking so the slices brown evenly. There’s no need to flip the slices. The bottoms will come out darker and crispier than the tops.
- Transfer the roasted acorn squash to a serving platter, garnish with fresh parsley, and enjoy!
Notes
- Waxy squash: If the skin feels slick or waxy, scrub it under warm running water with a vegetable brush and dry it well before slicing.
- No flipping needed: The side touching the parchment gets the darkest, crispiest crust, so serve that side facing up.
- Herbs: Fresh thyme works well (use 1 tablespoon). Stick with dried basil and oregano, since fresh leaves lose their flavor in the oven.
- Serving and reheating: Best served warm, but also good at room temperature. Reheat leftovers in a 400°F oven for 5 to 8 minutes to bring back some of the crispness.
Nutrition
Calories: 202kcal | Total Carbohydrate: 24g | Protein: 6g | Total Fat: 10g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 499mg | Potassium: 787mg | Dietary Fiber: 4g | Total Sugars: 0.2g | Vitamin A: 1067IU | Vitamin C: 26mg | Vitamin D: 0.1µg | Calcium: 232mg | Iron: 2mg