Parmesan Roasted Acorn Squash
Parmesan roasted acorn squash with thyme and olive oil. Slices roast until golden at the edges and soft in the center for an easy fall side dish.
Servings 4
Calories 178kcal
Equipment
- measuring cups and spoons For ingredient accuracy.
- Sheet Pan with parchment. To roast the squash slices.
- Knife For halving and slicing the acorn squash.
- Cutting board For slicing squash.
- grater For grating your own parmesan.
Ingredients
- 1 (2 lb / 900 g) acorn or delicata squash halved, seeded and sliced ¾" (2 cm) thick
- 2 tbsp (30 ml) olive oil
- 8 sprigs fresh thyme
- ½ tsp (3 g) kosher salt
- ¼ tsp (1 g) black pepper
- ¼ cup (25 g) freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking tray with parchment paper.
- Toss squash slices with olive oil, thyme, salt, and pepper. Arrange in a single layer on the tray and sprinkle with Parmesan.1 (2 lb / 900 g) acorn or delicata squash, 2 tbsp (30 ml) olive oil, 8 sprigs fresh thyme, ½ tsp (3 g) kosher salt, ¼ tsp (1 g) black pepper, ¼ cup (25 g) freshly grated Parmesan cheese
- Roast 20–30 minutes, until the centers are tender and the edges are golden.
Video
Notes
- Delicata squash works in place of acorn and doesn’t need peeling.
- Freshly grated Parmesan melts and crisps better than pre-shredded.
- Slice the squash evenly so it all roasts at the same pace.
- Reheat leftovers in the oven at 350°F or add cold cubes to salad.
Nutrition
Serving: 175g | Calories: 178kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 327mg | Potassium: 570mg | Fiber: 3g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 16mg | Calcium: 180mg | Iron: 1mg