Parmesan Herb-Roasted Acorn Squash

This easy roasted Parmesan herb-roasted acorn squash recipe, loaded with an herb and Parmesan coating, is a savory twist on a fall favorite. 

I love baking acorn squash in the fall, and I normally make sweet recipes using it, such as cinnamon honey butter roasted acorn squash rings, roasted acorn squash with maple brown butter vinegar sauce, or roasted acorn squash with apple cider drizzle. I decided to make this savory parmesan herb-roasted acorn squash recipe I found on Downshiftology. This easy acorn squash recipe was easy to make, tasted delicious, and paired nicely with roasted chicken, macaroni and cheese, and garlic-roasted tomatoes.

Parmesan Herb-Roasted Acorn Squash

Ingredients:

• 1 acorn squash
• 1 tbsp olive oil
• 1 tbsp butter, melted
• ½ cup finely grated Parmesan cheese
• ½ tsp garlic powder
• ¼ tsp dried basil
• ¼ tsp dried thyme
• ¼ tsp dried oregano
• Sea salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped

How to Make Parmesan Herb-Roasted Acorn Squash:

Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.

Slice the top and bottom of the squash, then place it on a flat end and slice it in half.

Scoop out the seeds with a spoon, then slice each half into slices about 1 inch thick.

Add the squash to a large mixing bowl along with the oil, butter, parmesan, garlic, basil, thyme, oregano, sea salt, and freshly cracked black pepper to taste.

Toss the ingredients together until evenly coated.

Place the squash slices on the baking sheet. If there’s extra Parmesan herb mixture in the bowl, press that onto the top side of the slices.

Place in the oven and bake for 20-25 minutes, carefully flipping halfway through baking, until soft and lightly golden on top.

Remove from the oven and transfer it to a serving platter. Sprinkle with parsley and serve immediately. Enjoy.