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 dish a perfect complement to any main course.
Ingredients:
2 medium acorn squashes
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions:
Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure the squash doesn’t stick and to make cleanup easier.
Prepare Squash: Cut the acorn squashes in half and scoop out the seeds. Slice each half into 1/2-inch thick wedges.
Season Squash: In a large bowl, toss the squash wedges with olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary until they are evenly coated.
Arrange on Baking Sheet: Spread the seasoned squash wedges in a single layer on the prepared baking sheet.
Add Parmesan: Sprinkle the grated Parmesan cheese evenly over the squash wedges.
Roast: Place the baking sheet in the oven and roast for 25-30 minutes. The squash should be tender, and the Parmesan cheese should be golden and crispy.
Garnish and Serve: Remove from the oven and, if desired, garnish with chopped fresh parsley. Serve warm for a delightful and healthy side dish.
Serving Tips:
Presentation: Serve the roasted acorn squash wedges warm, directly from the baking sheet or transferred to a serving platter. Garnish with fresh parsley for a pop of color and added freshness.
Pairings: This dish pairs beautifully with a variety of main courses, including roasted meats, grilled chicken, or a hearty grain-based salad. It also works well as a side for holiday meals or special gatherings.
Accompaniments: Consider serving the squash alongside a dipping sauce, such as a balsamic glaze or a yogurt-based herb sauce, for added flavor.
Storage Tips:
Cooling: Allow the roasted squash to cool completely before storing to prevent condensation, which can make the squash soggy.
Refrigeration: Store leftover squash in an airtight container in the refrigerator. It will keep well for up to 4 days.
Freezing: While not ideal for maintaining crispiness, you can freeze the roasted squash if necessary. Place the cooled squash in a freezer-safe container or bag and freeze for up to 2 months. To reheat, bake from frozen at 375°F (190°C) until heated through and crispy.
Reheating: Reheat leftovers in the oven to help retain the crispy texture. Preheat the oven to 375°F (190°C) and bake for about 10-15 minutes or until heated through. Avoid reheating in the microwave, as it may make the squash soggy.
Related Recipes:
- Yellow Squash Casserole Recipe
- Maple Pecan Goat Cheese Roasted Acorn Squash
- Honey Roasted Butternut Squash
FAQs:
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.
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!
📖 Recipe:
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Parmesan Herb Roasted Acorn Squash
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Parmesan Herb Roasted Acorn Squash is a delectable side dish that’s perfect for any meal. Featuring tender squash wedges roasted to perfection with a savory blend of Parmesan cheese and fresh herbs, this dish combines a sweet and nutty flavor with a crispy, cheesy topping. Easy to prepare and full of flavor, it’s an ideal addition to both everyday dinners and special occasions.
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)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the acorn squashes in half, scoop out the seeds, and slice into 1/2-inch thick wedges.
- Toss the squash wedges in a bowl with olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
- Arrange the squash wedges in a single layer on the baking sheet.
- Sprinkle Parmesan cheese evenly over the squash wedges.
- Roast for 25-30 minutes, until tender and the cheese is golden and crispy.
- Garnish with fresh parsley if desired and serve warm.
Notes
For extra flavor, consider adding a dash of paprika or a squeeze of lemon juice before serving.
Ensure the squash wedges are in a single layer on the baking sheet for even roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 150 kcal per serving
