Parmesan Herb Roasted Acorn Squash
A delightful blend of roasted acorn squash, creamy Parmesan cheese, and aromatic herbs, creating a flavorful and visually appealing dish perfect for any occasion.
Ingredients
Main Ingredients
- 2 medium acorn squashes Choose heavy squashes without blemishes.
- 1/4 cup extra virgin olive oil Lush and fragrant.
- 1/2 cup finely grated Parmesan cheese Creamy and nutty flavor.
- 2 teaspoons dried Italian herbs A bouquet of oregano, basil, and thyme.
- 1 teaspoon garlic powder Adds robust aroma.
- Salt and pepper To taste, enhancing natural sweetness.
- Fresh parsley for garnish A vibrant touch of green.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the acorn squashes in half and scoop out the seeds.
- Slice each half into 1/2-inch thick wedges.
Mixing
- In a large mixing bowl, whisk together the olive oil, grated Parmesan cheese, dried herbs, garlic powder, salt, and pepper.
- Add the acorn squash wedges to the bowl and gently toss to ensure each wedge is coated in the mixture.
Roasting
- Arrange the coated wedges in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, turning the wedges halfway through.
- Remove from the oven when golden-brown and tender, and garnish with fresh parsley before serving.
Notes
Consider serving alongside roasted meats or a grain salad. Common mistakes include under-seasoning or overcrowding the baking sheet, which can lead to uneven cooking.