Parmesan & Herb Roasted Acorn Squash

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Perfect as a side dish any night of the week but still fancy enough to add to your Thanksgiving spread, this Parmesan Roasted Acorn Squash is easy and delicious!  

Related- Pecan Pie Cobbler

parmesan roasted acorn squash

Grated Parmesan and herbs  bring a load of flavor and a slight crust to acorn squash, offsetting it's soft and mild taste.  

Grab an acorn squash and let's get creative in the kitchen tonight -not to mention that this is loads healthier than frozen veggies swimming in butter!

Squash just screams fall to me so it is a staple in our house during the autumn (and winter) months .

Parmesan & Herb Roasted Acorn Squash

  • 1 acorn squash
  • 1/4 cup grated Parmesan
  • 2 T. olive oil
  • 1 tsp. Basil
  • 1 tsp. Oregano
  • 1-2 cloves garlic, crushed
  • 1/2 tsp. coarse sea salt
  • 1/2 tsp. ground black pepper
parmesan crusted acorn squash

Directions:

Preheat oven to 350°.

Using a large sharp knife cut acorn squash in half, scoop out all seeds and strings.

Slice halves into circles then cut each into a half.

acorn squash

Combine Parmesan, olive oil, garlic, oregano, basil, salt and pepper in a small dish until well combined.

Scoop mixture evenly onto squash halves.

parmesan crusted acorn squash2

Spread out on baking sheet.

crusted parmesan acorn sqush

Bake for 30 minutes or until cheese begins to brown and squash is tender.

parmesan crusted acorn squash side

Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash

Parmesan roasted acorn squash is the perfect fall side

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 acorn squash
  • 1/4 cup grated Parmesan
  • 2 T. olive oil
  • 1 tsp. Basil
  • 1 tsp. Oregano
  • 1-2 cloves garlic, crushed
  • 1/2 tsp. coarse sea salt
  • 1/2 tsp. ground black pepper

Instructions

  1. Preheat oven to 350°.
  2. Using a large sharp knife cut acorn squash in half, scoop out all seeds and strings.
  3. Slice halves into circles then cut each into a half.
  4. Combine Parmesan, olive oil, garlic, oregano, basil, salt and pepper in a small dish until well combined.
  5. Scoop mixture evenly onto squash halves.
  6. Spread out on baking sheet.
  7. Bake for 30 minutes or until cheese begins to brown and squash is tender.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 237Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 11mgSodium: 812mgCarbohydrates: 19gFiber: 5gSugar: 0gProtein: 5g
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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