Olive oil, woody-spiced thyme, freshly grated Parmesan and some necessary alone time in the oven, are all that’s standing between you and this delicious Parmesan Roasted Acorn Squash for dinner.
Parmesan Roasted Acorn Squash
This roasted acorn squash is bursting with flavor. The combination of the cheese and spice, with the natural creamy, sweet and nutty flavor of acorn squash is one I crave every fall season.
It’s hard not to succumb to what I refer to as “squash overload” this time of year, but there’s nothing I’d rather eat when the leaves begin to turn orange and fall off the trees.
Acorn squash is such an easy side dish to throw together any night of the week alongside your favorite protein and green vegetable.
Do You Eat the Skin of Acorn Squash?
One of the other reasons I love acorn squash is that you can eat the skin. So, no peeling required, making the ease of preparation another win-win.
While baking, the skin of acorn squash becomes very soft (it’s already thin) and once fully roasted is completely edible, unlike that of spaghetti or butternut squash, which is quite thick.
If for some reason you’re still skin averse, once roasted, acorn squash skin easily peels away from the flesh and can be discarded if that’s what you prefer.
How to Season Acorn Squash
Once you’ve sliced the acorn squash in half and removed the pulp and seeds, all that’s left to do is toss the individual slices with olive oil, fresh thyme leaves, salt, pepper and grated Parmesan.
It’s that simple and another reason you’re going to love this recipe.
Squash Recipes to Make All Season Long
- Italian Spaghetti Squash Boats
- Spiced Brown Butter Acorn Squash
- Brown Sugar Butternut Squash
- Butternut Boursin Bacon Soup
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Parmesan Roasted Acorn Squash
Ingredients
- 1 (2 lb) acorn or delicata squash- halved, seeded and sliced 3/4" thick
- 2 tbsp olive oil
- 8 sprigs fresh thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F. Prepare a large rimmed baking tray with parchment paper.
- Toss the squash with oil, thyme, salt and pepper. Space squash evenly on the baking tray. Sprinkle with Parmesan.
- Roast until golden brown and tender, 20-30 minutes or until fork tender.
- Cooking time will vary depending on your oven.
Notes
Nutrition
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