Parmesan Herb-Roasted Acorn Squash
Servings 4
Equipment
- Sharp Knife
- Baking Sheet
Ingredients
- 1 acorn squash
- 1 tbsp olive oil
- 1 tbsp butter melted
- ½ cup finely grated Parmesan cheese
- ½ tsp garlic powder
- ¼ tsp dried basil
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- Sea salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Cut and discard the top & bottom of the squash. Place it on a flat end and slice it in half.
- Scoop out the seeds with a spoon, then slice each half into about 1-inch-thick pieces.
- Add the squash to a large mixing bowl along with the oil, butter, Parmesan, garlic, basil, thyme, oregano, sea salt, and freshly cracked black pepper to taste.
- Toss the ingredients together until evenly coated.
- Place the squash slices on the baking sheet. If there's extra Parmesan herb mixture in the bowl, press it onto the top side of the slices.
- Bake for 20-25 minutes, and gently flip halfway through, until soft and lightly golden on top.
- Remove from the oven and transfer it to a serving platter.
- Sprinkle with parsley and serve immediately. Enjoy.