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Parmesan Herb Roasted Acorn Squash

This roasted acorn squash is easy to make and full of flavor, topped with crispy Parmesan and warm herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium acorn squashes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup grated Parmesan cheese For crisp topping
  • 2 tablespoons chopped fresh parsley Optional, for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut each acorn squash in half, scoop out the seeds, and slice into 1/2-inch thick wedges.
  3. Toss the squash wedges in a bowl with olive oil, salt, black pepper, garlic powder, onion powder, thyme, and rosemary until well coated.
Cooking
  1. Lay the seasoned squash wedges in a single layer on the prepared baking sheet.
  2. Sprinkle the grated Parmesan cheese evenly over the top.
  3. Roast in the oven for 25 to 30 minutes until tender and the cheese is golden and crispy.
  4. Remove from the oven and garnish with chopped parsley, then serve warm.

Notes

Cut wedges evenly for uniform roasting. Adding a squeeze of lemon or butter enhances flavor.