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Parmesan Herb Roasted Acorn Squash

A delightful dish featuring tender roasted acorn squash topped with crispy Parmesan cheese and fragrant herbs, perfect for autumn gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium acorn squash Beautiful green and orange skin with creamy, tender flesh.
  • 2 tbsp olive oil Adds a velvety smoothness and helps crisp the squash.
  • 1/2 cup grated Parmesan cheese Forms a golden topping, adding complexity to each bite.
  • 1 tsp dried thyme Brings an earthy aroma.
  • 1 tsp dried rosemary Enhances the savory profile.
  • 1/2 tsp garlic powder Infuses the squash with a warm flavor.
  • to taste salt and pepper Essential seasoning.
  • as needed Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half and scoop out the seeds.
  3. Slice each half into wedges for easier roasting.
  4. In a large bowl, combine olive oil, dried thyme, dried rosemary, garlic powder, salt, and pepper. Whisk them together.
  5. Add the squash wedges and toss until they are evenly coated.
  6. Place the seasoned squash wedges cut-side up on a baking sheet lined with parchment paper.
Cooking
  1. Roast in the preheated oven for about 25-30 minutes, until the squash is tender and lightly browned.
  2. Remove the squash from the oven and sprinkle the grated Parmesan cheese over the wedges.
  3. Return to the oven for an additional 5-7 minutes, until the cheese is melted and golden.
  4. Remove from the oven, garnish with fresh parsley, and enjoy.

Notes

For best results, cut the squash evenly and avoid overcrowding the baking sheet. Parchment paper aids in crispness and cleanup.