This Roasted Parmesan Acorn Squash is so easy to make and pretty much the most addicting squash we’ve ever tasted. Because we slice it, the squash gets caramelized on the bottom and edges, while staying tender on the inside. Nutty parmesan cheese with fresh thyme is hands down a winning flavor combination.
Ingredients
Scale
- 1 medium acorn squash
- 2 tablespoons olive oil
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 425 degrees. Slice the squash in half lengthwise (from the tip to the stem) Scoop the seeds out and discard.
- Place the halves of the squash cut side down on a cutting board. Slice across into 1/2 inch thick pieces (see post for pictures) and place into a large bowl.
- Add the olive oil, parmesan cheese, salt, pepper, garlic powder and thyme to the bowl and toss with the slices of squash.
- Place the slices on a baking sheet that’s been sprayed with cooking spray. Make sure all of the slices are flat on the baking sheet, not overlapping. Grab the parmesan mixture from the bottom of the bowl and spoon it over the squash, don’t leave any behind.
- Place in the oven and cook for 20 minutes until the squash is tender and browned on the edges. Serve with extra parmesan cheese and more pepper if desired.
Recipe Notes
The cooking time will depend on how thin or thick you cut the squash slices. Approximately 1/2 inch thick takes 20 minutes as the recipe states. Thinner slices will take less time and thicker slices will take more time.
To store: This squash will keep fresh for 4-5 days in the refrigerator but it will get softer in texture as it sits. Keep in an air tight container fir optimal freshness.
- Category: Side Dish
- Method: Oven
- Cuisine: American
