Herb-Roasted Parmesan Acorn Squash

Recipe Box

Oct 1

Nothing says fall like squash season. This year, go beyond just the ordinary brown sugar and butter for your acorn squash and try this more savory take. With just 5 ingredients, this recipe is quick to make and delicious to eat. The perfect addition to any meal, this recipe will bring out flavors you didn’t realize acorn squash was hiding.

Yield

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

HERB-ROASTED PARMESAN ACORN SQUASH

With just 5 ingredients, this recipe is quick to make and delicious to eat.

Ingredients

1 large acorn squash (or 2 small)
⅓ cup shredded parmesan cheese + more for garnishing
2–3 Tbsp. fresh herbs or 1 tsp. dried (we suggest: thyme, sage, rosemary, or oregano)
1 Tbsp. ghee or butter, melted
½ tsp. garlic powder
¼ tsp. salt + more to taste
⅛ tsp. black pepper

Instructions

Start by preheat your oven to 400℉.
Then, cut acorn squash in half and scoop out the seeds - you can save the seeds for roasting later. Slice each half of the squash into ½-inch thick slices. In a large bowl, combine all of the ingredients and toss to combine.
Transfer to a large sheet pan. Using your hands, gently press parmesan cheese onto the squash for maximum coverage. Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Garnish with additional parmesan cheese and herbs, if desired.