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Parmesan Herb Roasted Acorn Squash

A delightful dish featuring roasted acorn squash topped with melted Parmesan and fragrant herbs, perfect for fall gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 medium medium acorn squash Nutty and slightly sweet, vibrant green and orange exterior.
  • 2 tbsp olive oil Aromatic and fruity oil to enhance flavor.
  • 1/2 cup grated Parmesan cheese Rich and salty cheese with melt-in-your-mouth texture.
  • 1 tsp dried thyme Adds earthy and herbal depth.
  • 1 tsp dried rosemary Woodsy notes complement the sweet squash.
  • 1/2 tsp garlic powder Introduces aroma and savory flavor.
  • Salt and pepper to taste Essential seasonings for flavor enhancement.
  • 1/4 cup fresh parsley, chopped For garnish, adds color and brightness.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cut the acorn squash in half and scoop out the seeds.
  3. Slice each half into wedges, ensuring they are uniform for even cooking.
  4. In a large bowl, combine olive oil, dried thyme, dried rosemary, garlic powder, salt, and pepper.
  5. Add the squash wedges to the bowl and toss until coated with the oil and spices.
  6. Place the seasoned squash wedges cut-side up on a baking sheet lined with parchment paper.
Cooking
  1. Roast in the oven for about 25-30 minutes, until tender and lightly browned.
  2. Remove from the oven and sprinkle the grated Parmesan cheese over the wedges.
  3. Return to the oven for an additional 5-7 minutes, allowing the cheese to melt and turn golden.
Serving
  1. Garnish with fresh parsley before serving.

Notes

For best results, choose a firm acorn squash. Be generous with olive oil and seasonings, ensuring every wedge is coated. Avoid overcrowding the baking sheet for even roasting.