Parmesan Roasted Acorn Squash

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Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash -How to roast acorn squash with Parmesan Cheese - easy winter side dish for perfectly baked squash.

Prep Time10

Cook Time25

Course: Side Dishes, thanksgiving

Cuisine: American

Keyword: acorn squash, holiday, side dish, squash

Servings: servings

Calories: 533kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

1 fresh acorn squash
2 tbsp olive oil
8 sprigs fresh thyme
¼ cup grated Parmesan cheese
salt and black pepper

Instructions

Preheat oven to 400 degrees.
Slice acorn squash in half and scoop out and discard seeds.
Slice squash into 1/2" slices and place into a mixing bowl.
Drizzle squash with olive oil and use a brush to coat evenly.
Remove leaves from sprig of thyme by holding to the uncut end and sliding your fingers between the stem. Leaves should slide right off. Sprinkle thyme on squash.
Sprinkle squash with half of the grated Parmesan cheese and mix the spices well.
Place squash slices in a single layer on a baking sheet. Sprinkle with any remaining Parmesan cheese.
Season everything with salt and pepper.
Roast acorn squash in the oven for 25-30 minutes or until tender. Serve hot.

Notes

If the acorn squash is hard to cut, poke some holes with a fork and microwave for about 1-2 minutes. Be careful not to over microwave the gourd and begin to cook the inside of it!

You do not need to peel the rind before roasting.

You can eat the skin, it's soft and not chewy or anything if you'd like, or you can cut it off when you eat it.

Nutrition