Acorn squash is cut into pretty slices, tossed with a few simple ingredients and roasted to perfection for an easy, showy and delicious side dish in under 30 minutes!
My old-fashioned go-to for acorn squash typically involves throwing a dab of butter, a sprinkle of brown sugar and salt into the middle of each half and roasting until done. Now, there’s nothing wrong with that, but I was craving a little something different this week.
I love squash for so many reasons. It’s so healthy (packed with fibre, vitamin A, potassium etc) and incredibly versatile. But you know what’s also at the top of the list? The fact that it can sit on the counter for-EVA. I love low maintenance veggies, because let’s be real, as a mom of 2 busy boys I need all the slack I can get lol!
I had this acorn squash staring at me on the counter for what seemed like eternity, so figured that I should actually cook it today. This combination of garlic and parmesan cheese (you can use vegan parm) was a perfect and simple solution to my squash dilemma. It took minutes to prepare and was a hit, skin and all! I recommend eating these as soon as they come out of the oven as they lose their crispiness fairly quickly. They make an awesome snack or a great side dish!
If you like this dish try out this recipe for lemony Parmesan Roasted Brussels Sprouts!
Parmesan Roasted Acorn Squash
Parmesan Roasted Acorn Squash is a perfect fall side dish and is super easy to make. It can be prepped ahead for a simple side dish for company and comfortably serves 4 people as a side dish.
- 1 small acorn squash (about 1 lb) washed, cut in half and seeded
- 2 tablespoons olive oil
- 1/4 cup freshly grated parmesan cheese
- 1 clove garlic (crushed)
- 1/2 teaspoon sea salt
- 2 teaspoons fresh chopped thyme leaves (optional)
- fresh thyme sprigs for garnish (optional)
Preheat the oven to 425F and line a baking sheet with parchment paper.
Cut the squash in 1/2" slices (keeping the skin on).
Place the cut squash in a large bowl and toss with the oil, cheese, garlic, salt and chopped thyme if using.
Arrange the squash slices in a single layer (half on each lined baking sheet) and roast in the oven for approximately 25 minutes, until the squash is golden and crispy around the edges. Enjoy immediately (you can eat the skin!).