Description
Roasted acorn squash is a simple yet flavorful side dish, perfect for any meal. Tossed with Parmesan, olive oil, and herbs, it’s roasted to tender golden perfection in less than 30 minutes, bringing out its natural sweetness and nutty flavor.
Ingredients
Scale
- 1 medium acorn squash, halved and sliced
- ½ cup Parmesan cheese, freshly shredded
- 2 tablespoons olive oil
- 2 teaspoons Herbes de Provence
- 1 teaspoon coarse salt
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.
- Using a sharp knife, cut the acorn squash in a half vertically, scoop the seeds, then slice it into 1/2-inch pieces. Discard the stem portions.
- Place the sliced acorn squash in a large mixing bowl and add the remaining ingredients.
- Toss until the squash is well-coated. Line the squash up on the prepared pan. Drizzle any remaining olice oil/seasoning mixture the bowl over the squash slices.
- Roast in the oven for 20 minutes or until the bottoms turn a rich golden brown.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 118
- Sugar: 0.1 g
- Sodium: 752.5 mg
- Fat: 9.8 g
- Carbohydrates: 4.6 g
- Fiber: 0.6 g
- Protein: 4.2 g
- Cholesterol: 7.2 mg