Roasted Acorn Squash with Parmesan Herb Seasoning
A cozy, heartwarming dish featuring roasted acorn squash drizzled with olive oil, topped with Parmesan cheese and fragrant herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium acorn squash
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the squash by cutting them in half lengthwise and scooping out the seeds.
- Drizzle olive oil over each half and coat evenly.
- Season with Parmesan cheese, rosemary, thyme, salt, and pepper.
- Roast in the oven for 30-35 minutes until tender and caramelized.
- Finish by broiling for 2-3 minutes for extra crispiness.
Notes
Feel free to experiment with different herbs and toppings for variety.
Nutrition
- Serving Size: 1 half squash
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: acorn squash, roasted vegetables, fall recipe, vegetarian side dish, comfort food