Go Back

Parmesan Herb Roasted Acorn Squash Cut into Tender Wedges

Delight in the tender, buttery texture of roasted acorn squash coated with savory Parmesan and herbs, perfect for a comforting side dish or gourmet main attraction.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces acorn squash, halved, seeded, and cut into 1-inch wedges
  • 3 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Halve the acorn squash and scoop out the seeds. Cut each half into 1-inch wedges.
  3. In a large bowl, mix together the olive oil, minced garlic, thyme, rosemary, salt, and black pepper. Toss in the acorn squash wedges until evenly coated.
  4. Sprinkle the grated Parmesan cheese over the seasoned squash.
Cooking
  1. Arrange the wedges in a single layer on a baking sheet. Roast in the preheated oven for about 30–35 minutes, flipping halfway through.
  2. Once done, remove from the oven and sprinkle fresh parsley on top before serving.

Notes

For a dairy-free option, substitute Parmesan with a vegan cheese. Ensure even cutting of wedges for uniform cooking. Store leftovers in the refrigerator for up to 3-4 days; reheat at 350°F (175°C) for 10-15 minutes.