Roasted Acorn Squash with Parmesan and Herbs Recipe
This delicious roasted acorn squash recipe features tender, flavorful squash wedges seasoned with a blend of Italian herbs and spices, brushed with butter and olive oil, then roasted to perfection. Finished with a sprinkle of fresh Parmesan cheese and parsley, it’s a perfect side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Squash and Seasoning
- 1 large acorn squash or 2 small to medium acorn squash
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Garnish
- Parmesan cheese, grated
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- Prepare Seasoning Mixture: In a medium bowl, whisk together the melted unsalted butter, extra virgin olive oil, Italian seasoning, salt, black pepper, garlic powder, and onion powder until fully combined.
- Prepare the Squash: Cut the acorn squash in half lengthwise and scoop out the seeds and stringy pulp, leaving just the flesh and skin intact. Then slice the squash into 1-inch thick wedges.
- Season Squash: Arrange the acorn squash wedges on the prepared baking sheet. Using a brush or spoon, generously coat each slice with the butter and spice mixture, ensuring even coverage for maximum flavor.
- Roast: Place the baking sheet in the preheated oven and roast for 15-20 minutes or until the squash becomes fork tender and lightly browned on the edges.
- Garnish and Serve: Remove the roasted acorn squash from the oven and transfer to a serving plate. Top with freshly grated Parmesan cheese and chopped parsley for a delightful finishing touch. Serve warm.
Notes
- Storage – Refrigerator: Store roasted acorn squash in an airtight container in the refrigerator for 4-5 days.
- Storage – Freezer: For longer storage, peel the squash, cut wedges into cubes, and freeze in resealable freezer bags. Alternatively, mash the squash into a puree, freeze in ice cube trays, then transfer cubes to an airtight container. Frozen squash will keep for up to one year.
