Garlic Parmesan Roasted Acorn Squash

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Garlic Parmesan Roasted Acorn Squash

This Roasted Acorn Squash has a winning combination of herbs, garlic, and freshly grated parmesan cheese. The squash is tender with golden, melted cheese on top making it a fun and flavorful side to your favorite Fall recipes or Holiday meal.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

1 acorn squash
2 tablespoons butter
1 tablespoon extra virgin olive oil
¾ teaspoon fine sea salt
1 teaspoon granulated garlic
½ teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon crushed red pepper
⅓ cup grated parmesan

Instructions

Preheat oven to 425 degrees F.
Wash off the acorn squash and slice from stem to end longways. Using a spoon scoop out the seeds and insides. Save the seeds for roasting if you want. Once the center is cleaned out, slice the squash in 1 inch slices. Add the squash to a large bowl.
Add melted butter to a small bowl. Then add the extra virgin olive oil. Whisk to combine. Add in the seasonings and stir to combine. Drizzle this over the top of the acorn squash in the large bowl.
Stir the squash around to coat with the herb butter mixture. Then place the squash on the baking sheet. Use a spoon to get whatever butter sauce remains in the bowl and drizzle on the top of the squash slices. Top with grated parmesan cheese.
Bake the squash for 20-25 minutes, depends on the thickness of the squash. Once the squash is softened and the cheese on top is golden, remove and allow to cool briefly before serving.
Top with fresh chopped parsley and additional crushed red pepper or drizzle of hot sauce as desired.

Notes

Seeds: Drizzle with olive oil and sprinkle with salt. Roast in the oven at 350 degrees for 12-15 minutes, stirring in the middle. Can be served as a snack!

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