Description
A heartwarming roasted acorn squash dish infused with Parmesan cheese and fragrant herbs, perfect for autumn gatherings.
Ingredients
Scale
- 2 acorn squashes
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried herbs (such as thyme, rosemary, or oregano)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds with a tablespoon, discarding the seeds.
- Drizzle the olive oil over the squash halves, then sprinkle generously with salt, pepper, and your choice of dried herbs.
- Place the squash cut-side down on a baking sheet lined with parchment paper or aluminum foil.
- Roast in the oven for 25-30 minutes until tender and golden. You’ll know they’re done when you can easily pierce the flesh with a fork.
- Remove from the oven, carefully flip the squash, and sprinkle with Parmesan cheese, making sure it covers the surface nicely.
- Return to the oven and bake for an additional 5-10 minutes until the cheese is melted and bubbly, turning a beautiful golden brown.
- Serve warm as a lovely side dish, and watch your loved ones gather around!
Notes
Feel free to customize with maple glaze, red pepper flakes, or nuts for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg