Classic Herb Roasted Acorn Squash with Parmesan
Golden and herb-crusted, this Parmesan roasted acorn squash is a perfect fall side dish — crisp on the outside, tender on the inside, and packed with flavor.
Equipment
- Sharp knife
- Cutting board
- Baking sheet
- Parchment paper
Ingredients
- **Squash**
- - 2 small to medium acorn squash
- - ¼ cup extra-virgin olive oil
- **Seasoning**
- - 1 cup Parmesan cheese finely shredded
- - 1 tsp garlic powder
- - ½ tsp kosher salt
- - ½ tsp dried basil
- - ½ tsp dried thyme
- - ½ tsp dried oregano
Instructions
- Preheat oven to 425°F.
- Trim ends, halve, and seed the squash. Slice into 1-inch wedges.
- Toss slices in a bowl with olive oil, Parmesan, and herbs until evenly coated.
- Arrange in a single layer on a lined baking sheet.
- Roast for 20–25 minutes or until fork-tender and golden.
- Serve warm, optionally garnished with black pepper or lemon juice.
Notes
- Don’t peel the squash — skin is tender when roasted
- Use butter instead of oil for richer flavor
- Press leftover cheese mixture onto slices for extra crust
- Use butter instead of oil for richer flavor
- Press leftover cheese mixture onto slices for extra crust