Description
Golden Parmesan Herb Roasted Acorn Squash – tender, savory, and so simple. A comforting side dish with a cheesy, herby crunch.
Ingredients
Scale
- Main Ingredient:
- 1 medium acorn squash (about 1.5–2 lbs)
- Flavor Boosters:
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese (freshly grated is best!)
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Fresh Herbs:
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
- Prep the Squash: First things first, get your oven preheating to 400°F (200°C) and grab a big baking sheet, lining it with parchment paper – seriously, don’t skip this like I did that one time! Now, carefully cut your acorn squash in half, scoop out those stringy bits and seeds (a spoon works wonders here). I usually cut each half into about 1-inch thick slices; they look like little crescents, which is just pretty.
- Season the Squash: In a large bowl, toss those beautiful acorn squash slices with a generous drizzle of olive oil. Make sure every piece gets a little slick. Then, sprinkle in your freshly grated Parmesan cheese, rosemary, thyme, garlic powder, salt, and pepper. Use your hands, honestly, it’s the best way to ensure everything is evenly coated. You want that herby, cheesy goodness on every single piece of Parmesan Herb Roasted Acorn Squash.
- Arrange for Roasting: Now, spread your seasoned squash slices in a single layer on that parchment-lined baking sheet. Give them a little space so they can roast, not steam. Crowding the pan is a mistake I’ve made too many times, and you end up with soggy squash. We’re aiming for golden, slightly crispy edges, so spread ’em out, hon!
- Roast to Golden Perfection: Pop that baking sheet into your preheated oven. Let the Parmesan Herb Roasted Acorn Squash roast for about 15 minutes, then give them a good flip with a spatula. You’ll start to smell that amazing aroma of roasted garlic and herbs! Continue roasting for another 10-15 minutes, or until the squash is tender when pierced with a fork and has those lovely caramelized, golden-brown edges.
- Optional Cheese Boost: If you’re feeling extra, and honestly, why not, sometimes I sprinkle a little extra Parmesan over the squash during the last 5 minutes of roasting. It creates this irresistible, crispy, cheesy crust that is just *chef’s kiss*. Keep an eye on it so it doesn’t burn, though!
- Serve Warm: Once your Parmesan Herb Roasted Acorn Squash is perfectly tender and golden, pull it out of the oven. Let it cool for just a minute or two before serving. The smell is heavenly, and the taste? Oh my goodness. It’s savory, a little sweet, and that cheesy, herby crunch is just delightful. Enjoy it while it’s warm!