Savory Parmesan Herb Roasted Acorn Squash for Cozy Gatherings

Enjoy this savory Parmesan Herb Roasted Acorn Squash, a gluten-free and vegetarian delight perfect for Thanksgiving gatherings.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 slices

Course: Appetizers

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Squash

1 medium Acorn Squash provides sweetness and nuttiness
2 tablespoons Extra-Virgin Olive Oil can be substituted with melted butter

For the Seasoning

1/2 cup Parmesan Cheese freshly grated
1 teaspoon Garlic Powder or substitute with minced fresh garlic
1 teaspoon Kosher Salt adjust based on preference
1 teaspoon Dried Basil can substitute with Italian seasoning
1 teaspoon Dried Thyme or use more fresh thyme
1 teaspoon Dried Oregano can mix with preferred Italian seasoning

Equipment

baking tray
Mixing Bowl
Knife
Spoon

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Cut off the top and bottom of the acorn squash and slice it in half lengthwise. Scoop out the seeds.
Cut each half of the acorn squash into 1-inch thick slices.
In a mixing bowl, toss the squash slices with olive oil, Parmesan cheese, garlic powder, salt, basil, thyme, and oregano.
Line a baking tray with parchment paper and arrange the seasoned squash slices in a single layer.
Bake for 20 to 25 minutes until tender and slightly caramelized.
Transfer the roasted squash to a platter and serve warm.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

For a thicker parmesan crust, reserve some cheese to sprinkle on top before baking. Ensure uniform slicing for even cooking.

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