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Parmesan Herb Roasted Acorn Squash

A cozy, savory roasted acorn squash seasoned with herbs and Parmesan for a golden, flavorful fall side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Fall
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Squash Ingredients
  • 1 acorn squash sliced into wedges
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 0.5 cup Parmesan cheese grated
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 0.5 tsp paprika
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Slice acorn squash and remove seeds.
  3. Mix olive oil, garlic, herbs, paprika, salt, and pepper.
  4. Coat squash wedges in mixture and arrange on baking sheet.
  5. Sprinkle Parmesan over squash and roast 25–30 minutes, flipping halfway.
  6. Broil 1–2 minutes if desired and garnish with parsley.

Notes

Great fall side dish; serve with roasted meats or salads.