Description
A warm and comforting roasted acorn squash dish enhanced with Parmesan cheese and herbs, perfect for autumn.
Ingredients
Scale
- 2 acorn squashes
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried herbs (such as thyme, rosemary, or oregano)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Drizzle olive oil over the squash halves, then sprinkle generously with salt, pepper, and your choice of dried herbs.
- Place the squash cut-side down on a baking sheet, creating a cozy little nest for roasting.
- Roast in the oven for 25-30 minutes until tender and golden.
- Remove from the oven, carefully flip the squash, and generously sprinkle with Parmesan cheese so that it melts into the sweet flesh.
- Return to the oven and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Serve warm as a lovely side dish.
Notes
Feel free to customize with different herbs or cheese. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 half of acorn squash
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg