Description
Parmesan herb roasted acorn squash brings rustic autumn flavors to your dinner table with golden-brown edges and fragrant herbal notes. Savory cheese and tender squash create a simple yet elegant side dish that elevates any seasonal meal with Mediterranean-inspired charm.
Ingredients
Scale
Main Ingredients:
- 2 medium acorn squash, halved, seeded, and sliced into ½-inch wedges (about 4 cups)
- ½ cup (50 grams) grated Parmesan cheese
- 3 tablespoons olive oil
Herbs and Spices:
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Seasoning:
- Salt, to taste
- Pepper, to taste
Instructions
- Carefully slice the acorn squash into uniform wedges, ensuring each piece is similar in size for even roasting.
- Create a vibrant seasoning blend by combining grated Parmesan, minced parsley, crushed thyme, aromatic garlic powder, smoky paprika, kosher salt, and freshly ground black pepper.
- Massage the olive oil into the squash wedges, allowing each piece to become glistening and receptive to the herb mixture.
- Generously coat the squash with the prepared herb and Parmesan mixture, ensuring every surface is thoroughly covered with the flavorful seasoning.
- Arrange the seasoned wedges on a parchment-lined baking sheet, positioning them with ample space between each piece to promote crisp caramelization.
- Roast in a preheated 400°F oven, rotating the baking sheet midway through cooking to guarantee uniform golden-brown edges and tender interior.
- Check the squash’s doneness by piercing with a fork – the flesh should yield easily and display a rich, appetizing caramel color.
- Transfer the roasted wedges to a decorative platter, garnishing with additional fresh parsley and a delicate sprinkle of Parmesan for an elegant finishing touch.
- Serve immediately while the squash remains warm and the herbs retain their vibrant, aromatic qualities.
Notes
- Slice squash carefully to ensure even cooking and prevent uneven roasting.
- Use a sharp knife and stable cutting board for safety and precision when preparing wedges.
- Keep squash pieces roughly the same size to guarantee uniform caramelization and tender texture.
- Experiment with alternative herbs like rosemary or sage for different flavor profiles if parsley isn’t available.
- For dairy-free version, swap Parmesan with nutritional yeast or toasted nuts to maintain savory depth.
- Enhance crispiness by patting squash dry before seasoning to remove excess moisture.
- Check squash midway through roasting and adjust oven position if edges are browning too quickly.
- Store leftovers in airtight container for 3-4 days, reheating in oven to maintain crisp exterior.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg