Parmesan Roasted Acorn Squash

Roasted Acorn Squash - with a drizzle of olive oil, a sprinkle of woody-spiced thyme, a generous dusting of freshly grated Parmesan, and a little solo session in the oven, you're just moments away from savoring this seasonal squash for dinner.

Course Side Dish

Cuisine American

Keyword Parmesan Roasted Acorn Squash, Roasted Acorn Squash

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 214kcal

Author Cathy Pollak

Equipment

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.
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
Roast until golden brown and tender, 20-30 minutes or until fork tender.
Cooking time will vary depending on your oven.

Notes

For optimal outcomes when preparing this roasted acorn squash, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition