parmesan acorn squash

Seasoned in a mix of dried thyme, rosemary and oregano, this parmesan herb roasted acorn squash is a simple fall - winter side. And you don't have to peel the squash!

Parmesan Herb Roasted Acorn Squash

acorn squash

olive oil

thyme

rosemary

oregano

salt

black pepper

Parmesan

parsley

Trim off the bottom of the acorn squash. Place that cut side on the cutting board and half the squash lengthwise. Scoop out the seeds and discard. Then cut the squash into 1/2-inch thick slices. Transfer the squash to a large bowl.

In a small bowl, whisk together the olive oil, thyme, rosemary, oregano, salt and pepper. Pour the mixture into the squash tossing to coat.

Arrange the squash on a sheet pan making sure the pieces are not overlapping.

Roast the squash for 20 minutes. Flip the squash to the other side and sprinkle on the Parmesan. Continue roasting for 15-20 minutes until the cheese is golden and melted and the squash is tender.

I love this roasted squash for a side dish!

Trim off the bottom and top from the squash. Place a flat side on the cutting board and slice in half lengthwise. Scoop out the seeds and discard. Then cut the squash into 1/2-inch thick slices. Transfer the squash to a large bowl.

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Parmesan Herb Roasted Acorn Squash

Parmesan Herb Roasted Acorn Squash

Top 2 parmesan acorn squash recipes from across the web

The most viewed parmesan acorn squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Parmesan Herb Roasted Acorn Squash

Parmesan Herb Roasted Acorn Squash

The most viewed parmesan acorn squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine