Description
Savory, crispy-edged Parmesan Herb Roasted Acorn Squash made with garlic, herbs, olive oil, and parmesan for the perfect fall side dish.
Ingredients
Scale
- 1 acorn squash (large)
- 3 tbsp olive oil
- 0.5 cup parmesan cheese (grated)
- 3 cloves garlic (minced)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp smoked paprika (optional)
- fresh parsley (chopped)
- extra parmesan
- lemon wedge (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Cut acorn squash in half, remove seeds, and slice into 1-inch wedges.
- Toss squash with olive oil, garlic, herbs, salt, pepper, and smoked paprika.
- Add parmesan and toss lightly to coat.
- Arrange squash in a single layer on a parchment-lined baking sheet.
- Roast 25–35 minutes, flipping halfway, until golden and tender.
- Serve with fresh parsley, extra parmesan, and optional lemon.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Parmesan Herb Roasted Acorn Squash