Description
A delightful autumn side dish featuring roasted acorn squash topped with creamy Parmesan and fragrant herbs.
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 that crowns your meal with seasonal delight!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days; simply reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 half acorn squash
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg