Description
This roasted acorn squash recipe is tossed in the most delicious parmesan herb seasoning. Perfect for a Christmas or Thanksgiving side dish recipe!
Ingredients
- 2 acorn squash (small to medium sized)
- ¼ cup extra-virgin olive oil
- 1 cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
1. Preheat the oven to 425°F (220°C).
2. Slice the top and bottom off the squash. Stand upright and slice in half. Scoop out the seeds with a spoon, then cut into 1-inch thick slices.
3. Place the squash slices in a large mixing bowl. Add olive oil, parmesan, garlic powder, salt, basil, thyme, and oregano.
4. Toss everything together by hand until the squash is well coated.
5. Arrange the slices on a parchment-lined baking tray. Press any remaining parmesan herb mixture from the bowl onto the top of the slices.
6. Bake for 20 to 25 minutes, until the squash is tender and lightly golden on top.
7. Transfer to a serving platter and serve warm.
Notes
Choose acorn squash that are small to medium-sized for even roasting.
If desired, you can leave the skin on—it’s edible when roasted and adds texture.
Great for holiday meals, but easy enough for weeknight dinners.