Simple, stunning, and oh-so-delicious describes a tray of this parmesan herb roasted acorn squash. The tastiest side dish ever is made of perfectly soft squash slices that are stacked elegantly and seasoned with a golden cheese sauce. I realized I hadn’t cooked acorn squash in far too long before I started this dish. By default, I always roast butternut squash in large batches. But, serving roasted acorn squash slices is much simpler. Also, don’t you think that might be one of the prettiest-looking side dishes?
And let’s not even discuss the parmesan herb seasoning. It tastes amazing and makes the acorn squash come to life. Thus, if you require a new vegetable side dish
Ingredients
I initially tried a recipe for roasted acorn squash with maple and cinnamon in the hopes of getting a tasty outcome. Although there was a naturally savoury undertone, I’ll be honest and say that it tasted really bland to me because the squash had absorbed all the maple. I thus tested this variation using my all-time favourite Italian herb seasoning, along with some cheese, of course! For the best, most extremely addicting acorn squash recipe ever, it was the deciding factor.
- Acorn squash: Seek firm varieties that are dark green in colour. They are permitted to have a few orange patches. Yet, if there is a significant amount of orange hue, the fruit is overripe.
- Cheese: I always purchase a fresh block of parmesan cheese to grate. It has a superior texture for roasting and tastes so much better than the boxed, shredded version!
- Herbs: The parmesan is well complemented by a mixture of garlic powder, dried basil, dried thyme, and dried oregano.
- Don’t peel off the skin since it is edible; instead, leave it on! After roasting, it will become soft enough to consume. Also, it keeps the flesh together so that you can cut beautiful slices.
Ingredients:
- 1 acorn squash (about 1.5 lb)
- ½ cup chopped fresh basil, divided
- ¼ cup chopped fresh oregano, divided
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 3 tablespoons grated Parmesan cheese, divided plus more for serving
PARMESAN HERB ROASTED ACORN SQUASH STEPS
- Split it in half after removing the top and bottom. Slice each half into slices that are 1 inch thick after using a spoon to remove the seeds. Note: If your acorn squash isn’t quite ripe, it will be a little more difficult to cut through.
- The flavor of fall is evident in this Parmesan Herb Roasted Acorn Squash recipe. The squash is roasted with a drizzle of olive oil, salt, and pepper. Then it’s topped with chopped parsley and Parmesan cheese. It’s the perfect side dish for any fall meal!
- Start by preheating your oven to 400 degrees F. Line a baking sheet with foil and place the acorn squash on top.
- Drizzle with olive oil, season with salt and pepper, then roast in the oven until tender (approximately 30 minutes).
- Remove from oven and let cool slightly before slicing into slices about ½-inch thick or thinner if desired.
- Place on a serving platter or individual plates and top each slice with chopped parsley and shaved parmesan cheese. Serve warm!
- Combine everything! Combine the oil, parmesan, garlic, salt, basil, thyme, and oregano with the squash pieces.
- It’s time to bake. Squash slices should be placed on a baking sheet lined with parchment and baked for 20 to 25 minutes at 425°F (220°C). They should have a delicate, slightly golden texture.
- Using any of the remaining parmesan herb mixtures, top each squash slice with it for a heavier parmesan crumble.
- A helpful hint: Before baking, add any leftover parmesan herb mixture on top of each squash slice if you prefer a thicker parmesan crumble. It’ll be even more delectable!
STORAGE ADVICE
To keep: Squash leftovers can be kept in the refrigerator for up to five days if they are sealed in a container. Just remember that it will become softer with time.
Slices should be totally cooled before being placed in the freezer. For up to three months, store them in a freezer-safe container or bag. Also, you can place parchment paper in between the slices to keep them from clinging to one another.
I can't wait to see all the holiday spreads featuring this roasted acorn squash with parmesan and herbs. Be sure to let us know how it went in the comments if you give it a try!
PARMESAN HERB ROASTED ACORN SQUASH
Ingredients
- 2 acorn squash (small to medium sized)
- ¼ cup extra-virgin olive oil
- 1 cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- ½ kosher salt
- ½ dried basil
- ½ dried thyme
- ½ dried oregano
Instructions
- Preheat the oven to 425°F (220°C). Slice the top and bottom of the squash, then place it on a flat end and slice it in half. Scoop out the seeds with a spoon, then slice each half into slices about 1-inch thick.
- Add the squash to a large mixing bowl along with the oil, parmesan, garlic, salt, basil, thyme, and oregano. Use your hand to toss the ingredients together, until well mixed.
- Place the squash slices on a parchment-lined baking tray. If there's extra parmesan herb mixture in the bowl, just press that onto the top side of the slices. Bake for 20 to 25 minutes, until soft and lightly golden on top.
- Transfer the roasted acorn squash to a serving platter and enjoy!
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