5 from 4 votes
Savory Roasted Acorn Squash
Roasted Acorn Squash with Parmesan and Herbs is a favorite winter side dish. We love to top the thick slices of squash with parmesan and herbs for a savory twist. It's an easy squash recipe for your holiday table, or serve it as a filling vegetarian main dish.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
-6 servings
Calories:
309 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 acorn squash halved lengthwise, seeded, and sliced into 1-inch thick slices, small to medium-sized
- ¼ cup extra-virgin olive oil
- 1 cup Parmesan Cheese Parmigiano-Reggiano, finely grated
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ to ½ teaspoon paprika depending on your heat preference, or chili powder
- 1 tablespoon thyme finely chopped, fresh
- 1 tablespoon rosemary finely chopped, fresh
Instructions
- Preheat Oven: Set your oven to 425°F (220°C).
- Prepare the Squash: Slice a small portion off the top and bottom of the squash to create flat surfaces. Stand the squash on a flat end and carefully slice it in half lengthwise. Scoop out the seeds using a spoon, then cut each half into 1-inch thick slices.
- Seasoning: In a large bowl, combine the olive oil, garlic powder, kosher salt, paprika (or chili powder), fresh thyme, and rosemary. Mix until well combined.
- Coat the Squash: Add the squash slices to the bowl, tossing them until each piece is evenly coated with the herb mixture.
- Parmesan Topping: Sprinkle the finely grated parmesan cheese over the coated squash slices, ensuring each piece gets a generous amount.
- Roasting: Arrange the squash slices in a single layer on a baking sheet (optional: lined with parchment paper). Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until the squash is tender and the parmesan is golden and crispy.
- Serve: Remove from the oven and let cool slightly before serving. These savory roasted acorn squash slices are perfect as a side dish or a light, flavorful snack.
Cup of Yum
Notes
- Uniform Slices: Cut the squash into even slices to ensure they cook evenly and roast to the same level of tenderness.
- Don’t Overcrowd: Arrange the slices in a single layer on the baking sheet with space between them to allow for proper browning and crispiness.
- Flip Halfway: Flip the slices halfway through roasting to get both sides nicely caramelized.
- Add Fresh Herbs at the End: For an extra burst of herb flavor, sprinkle fresh thyme or rosemary over the squash just before serving.
Nutrition Information
Calories
309kcal
(15%)
Carbohydrates
24g
(8%)
Protein
11g
(22%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Cholesterol
17mg
(6%)
Sodium
699mg
(29%)
Potassium
797mg
(17%)
Fiber
4g
(16%)
Sugar
0.2g
(0%)
Vitamin A
1145IU
(23%)
Vitamin C
27mg
(30%)
Calcium
377mg
(38%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 -6 servings
Amount Per Serving
Calories 309
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 17mg | 6% |
| Sodium | 699mg | 29% |
| Potassium | 797mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 0.2g | 0% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 27mg | 30% |
| Calcium | 377mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.