Name: Parmesan Herb Roasted Acorn Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 medium acorn squashes; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley (optional, for garnish)

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If you’re looking for a simple yet delicious side dish that adds a touch of elegance to any meal, look no further than this Parmesan Herb Roasted Acorn Squash. The natural sweetness and nuttiness of acorn squash are enhanced with savory Parmesan cheese and a blend of fresh herbs, making this Cozy Fall Side a perfect complement to any main course.

Why You’ll Love Parmesan Herb Roasted Acorn Squash

This Parmesan Herb Roasted Acorn Squash shines as a Cozy Fall Side:

Flavorful Balance: Sweet squash meets savory Parmesan and aromatic herbs.
Effortless Elegance: Simple prep with a stunning, golden result.
Versatile Pairing: Complements meats, grains, or vegetarian dishes.
Healthy and Satisfying: Nutritious with a crispy, cheesy topping.
I served this at a holiday dinner, and it stole the show with its vibrant flavors!

Ingredients for Parmesan Herb Roasted Acorn Squash

Here’s what you’ll need for Parmesan Herb Roasted Acorn Squash (serves 4–6):

For the Dish:

2 medium acorn squashes
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
½ tsp dried rosemary
½ cup grated Parmesan cheese
2 tbsp chopped fresh parsley (optional, for garnish)

Equipment:

Baking sheet
Parchment paper
Large mixing bowl
Sharp knife and cutting board
Measuring spoons

Ingredient Tips:

Acorn Squash: Choose firm, heavy squashes with smooth, dark green skin.
Parmesan: Freshly grated for best melt; pre-grated may not crisp as well.
Herbs: Dried thyme and rosemary are potent; fresh can be used (1 tbsp each, chopped).
Olive Oil: Extra virgin for rich flavor; avocado oil is a good substitute.
Parsley: Optional but adds a fresh, colorful finish.

Directions for Parmesan Herb Roasted Acorn Squash

Let’s create this elegant Parmesan Herb Roasted Acorn Squash!

Preheat the Oven

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Prepare the Squash

I cut 2 acorn squashes in half, scoop out the seeds with a spoon, and slice each half into ½-inch thick wedges.

Season the Squash

In a large bowl, I toss the squash wedges with 3 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp dried thyme, and ½ tsp dried rosemary until evenly coated.

Arrange on Baking Sheet

I spread the seasoned squash wedges in a single layer on the prepared baking sheet, ensuring they don’t overlap for even roasting.

Add Parmesan

I sprinkle ½ cup grated Parmesan cheese evenly over the squash wedges, pressing lightly to help it adhere.

Roast the Squash

I roast the Parmesan Herb Roasted Acorn Squash for 25–30 minutes, until tender and the Parmesan is golden and crispy.

Garnish and Serve

I remove the baking sheet from the oven and, if desired, garnish with 2 tbsp chopped fresh parsley. I serve warm for maximum flavor.

Nutrition

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4–6 servings
Calories: ~180 kcal per serving (based on 6 servings)
Macros per Serving: 15g carbs, 4g protein, 12g fat, 3g fiber

Variations for Parmesan Herb Roasted Acorn Squash

Try these twists on Parmesan Herb Roasted Acorn Squash:

Spicy Kick: Add ¼ tsp red pepper flakes for a zesty Cozy Fall Side.
Cheese Swap: Use Pecorino Romano or Asiago instead of Parmesan for a bolder Cozy Fall Side.
Nutty Crunch: Sprinkle ¼ cup chopped pecans before roasting for texture.
Sweet Glaze: Drizzle with 1 tbsp maple syrup before roasting for a sweet-savory balance.
Dairy-Free: Substitute Parmesan with nutritional yeast for a vegan option.

Serving Ideas:

Pair with Layla Cooks’ Creamy Garlic Butter Tuscan Mushrooms for a savory dinner spread.
Serve alongside roasted chicken or pork for a hearty Cozy Fall Side meal.
Offer with a balsamic glaze dip for an elegant appetizer twist.

Storage

I store leftover Parmesan Herb Roasted Acorn Squash in an airtight container in the refrigerator for up to 4 days, letting it cool completely to avoid sogginess. To reheat, I bake at 375°F (190°C) for 10–15 minutes to restore crispiness, avoiding the microwave to prevent a soggy texture. For freezing, I place cooled squash in a freezer-safe container or bag for up to 2 months. I reheat from frozen at 375°F until warmed through and crispy.

FAQs :

Here are answers to some common questions about this recipe:

Can I use other types of squash for this recipe?
Yes, you can substitute acorn squash with other types of squash, such as butternut squash or delicata squash. Keep in mind that cooking times may vary slightly depending on the size and density of the squash.

Is it possible to make this recipe in advance?
Absolutely! You can prepare the squash ahead of time and store it in the refrigerator for up to 4 days. Simply reheat in the oven to restore its crispiness before serving.

Can I use fresh herbs instead of dried herbs?
Yes, you can use fresh herbs instead of dried. If using fresh thyme and rosemary, use about 1 tablespoon each, finely chopped. Add them to the squash along with the olive oil and seasonings.

What can I do if I don’t have Parmesan cheese?
If you don’t have Parmesan cheese, you can substitute it with other hard cheeses like Pecorino Romano or Asiago. For a dairy-free option, use nutritional yeast for a cheesy flavor without the dairy.

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Conclusion

This Parmesan Herb Roasted Acorn Squash is not only a feast for the eyes with its golden, crispy Parmesan topping but also a nourishing addition to your table. Its balanced combination of sweet, savory, and herby flavors makes it a versatile side dish that pairs well with both meat and vegetarian main courses. Enjoy this simple yet elegant dish any night of the week!