Parmesan Roasted Acorn Squash
Transform your autumn meal routine with this irresistibly simple yet elegant Parmesan Roasted Acorn Squash recipe. Featuring tender wedges of naturally sweet acorn squash coated in olive oil, aromatic garlic, and a medley of dried herbs like thyme and oregano, this dish is elevated by a generous layer of golden, crispy Parmesan cheese. Perfectly roasted to achieve caramelized edges and a melt-in-your-mouth texture, this side dish is bursting with flavor while being delightfully easy to prepare in just 45 minutes. Whether you’re looking for a savory addition to your holiday spread or a wholesome vegetarian option for weeknight dinners, this gluten-free recipe is a surefire crowd-pleaser. Garnish with fresh parsley for a pop of color and serve warm for maximum enjoyment!
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Recipe Information
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 cup Parmesan cheese
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Cut the acorn squashes in half from stem to tip. Scoop out the seeds and any stringy bits, then cut each half into 1-inch thick wedges.
Place the squash wedges in a large bowl. Drizzle with olive oil and toss to coat evenly.
Peel the garlic and mince it finely. Add the minced garlic, dried thyme, dried oregano, salt, and black pepper to the bowl of squash. Toss everything together until the spices are evenly distributed.
Arrange the seasoned squash wedges in a single layer on the prepared baking sheet, making sure they are not overlapping.
Sprinkle the grated Parmesan cheese evenly over the squash wedges.
Roast in the preheated oven for 30–35 minutes, flipping the squash wedges halfway through, until they are tender and golden brown around the edges.
Remove the baking sheet from the oven and let the squash wedges cool for a few minutes. Optionally, sprinkle with freshly chopped parsley for garnish.
Serve warm as a side dish or a light vegetarian plate. Enjoy!
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 259.6 g | 94% | |
| Dietary Fiber | 76.8 g | 274% | |
| Total Sugars | 0.1 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1688 mg | 130% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 7596 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
