Description
A delightful dish that combines the sweet, nutty flavor of acorn squash with savory Parmesan cheese and fresh herbs, creating a perfect side dish.
Ingredients
Scale
- 1 medium acorn squash (about 900 g / 2 lbs)
- 60 ml (¼ cup) olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 50 g (½ cup) grated Parmesan cheese
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon fresh rosemary, chopped
Instructions
- Preheat your oven to 200°C (400°F). Start by carefully slicing the acorn squash in half lengthwise. Use a spoon to scoop out the seeds and fibrous strands from the center.
- Place the squash halves cut-side down on a cutting board and slice them into wedges, about 1.5 cm (½ inch) thick.
- In a large mixing bowl, combine the squash wedges, olive oil, salt, pepper, thyme, and rosemary. Toss well until the squash is evenly coated.
- Arrange the seasoned squash in a single layer on a baking sheet.
- Sprinkle the grated Parmesan cheese evenly over the squash wedges.
- Place the baking sheet in the preheated oven and roast the squash for 25-30 minutes until tender and golden brown.
- Remove the squash from the oven and allow it to cool slightly. Serve warm.
Notes
For a gourmet finish, drizzle a balsamic reduction over the finished squash for a pop of acidity and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg