5.0 from 30 votes
Parmesan Baked Acorn Squash
With only 4 easy ingredients, this savory Parmesan Roasted Acorn Squash is the ultimate dish for the holidays!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 161 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 small acorn squash or 1 large, about 2 lbs
- ¼ cup shredded Parmesan cheese
- 2 tablespoons butter melted
- salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Cut acorn squash in half lengthwise. Scoop out seeds and cut squash into 1-inch slices.
- Place squash in a large bowl and add remaining ingredients. Toss well to combine.
- Spread squash onto a large sheet pan and roast 25-30 minutes or until tender.
- Garnish with fresh herbs if desired.
Cup of Yum
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. Freeze cooled leftovers in a ziptop bag for up to 4 weeks. Reheat leftovers in the air fryer or oven until heated through.
Nutrition Information
Calories
161
(8%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
19mg
(6%)
Sodium
157mg
(7%)
Potassium
755mg
(22%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
1015IU
(20%)
Vitamin C
24mg
(27%)
Calcium
147mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 161
% Daily Value*
| Calories | 161 | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 157mg | 7% |
| Potassium | 755mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 24mg | 27% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.