Description
Indulge in the warm, comforting flavors of Herb-Roasted Acorn Squash with Parmesan. This vibrant side dish features sweet, nutty acorn squash roasted to perfection with fresh herbs and a golden Parmesan topping. Ideal for fall dinners or festive holiday gatherings.
Ingredients
- 1 medium acorn squash
- 2 tablespoons olive oil
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil inside each squash half and season generously with salt and pepper.
4. Sprinkle thyme and rosemary over each half, reserving a little for garnish if desired.
5. Place the squash halves cut-side down on a baking sheet lined with parchment.
6. Roast for 25–30 minutes, or until the flesh is tender and easily pierced with a fork.
7. Carefully flip the squash halves cut-side up and sprinkle the tops with grated Parmesan cheese.
8. Return the squash to the oven and roast for an additional 10–15 minutes, or until the cheese is bubbly and golden brown.
9. Serve hot, optionally garnished with more herbs or an extra drizzle of olive oil.
Notes
Choose a firm, blemish-free acorn squash for the best texture and flavor.
For a crispier Parmesan topping, broil the squash during the final 2 minutes of baking.
This recipe pairs well with roasted meats or can be served as a hearty vegetarian side.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.