Parmesan Herb Roasted Acorn Squash
Aromatic, earthy, and visually stunning, this dish embraces the beauty of fall with creamy acorn squash, crispy Parmesan, and Italian herbs.
Ingredients
Main Ingredients
- 2 medium acorn squashes Beautifully vibrant with a striking green and orange skin.
- 1/4 cup olive oil Rich and fruity, adds depth of flavor.
- 1/2 cup grated Parmesan cheese Nutty and salty, enhances the dish.
- 2 teaspoons dried Italian herbs (oregano, basil, thyme) Infuses the squash with aromatic essence.
- 1 teaspoon garlic powder Complementary to the other flavors.
- to taste salt and pepper Essential seasonings to elevate flavors.
- optional fresh parsley for garnish Adds a fresh finish and color.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the acorn squashes in half and scoop out seeds.
- Cut each half into 1/2-inch thick wedges.
- In a large mixing bowl, whisk together olive oil, Parmesan cheese, dried Italian herbs, and garlic powder. Season with salt and pepper.
- Toss the acorn squash wedges in the mixture until coated.
- Arrange the wedges on the baking sheet in a single layer.
Cooking
- Bake in the preheated oven for 25-30 minutes, turning halfway through.
- Remove from the oven and garnish with fresh parsley if desired.
- Serve warm with friends and family.
Notes
For a deeper flavor, slow roast at a lower temperature. Ensure even coating for uniform cooking and browning. Cool for a few minutes after roasting to enhance flavors.