Description

Golden roasted acorn squash slices tossed with garlic, thyme, rosemary, and Parmesan cheese. This cozy, flavorful side dish is perfect for fall and winter meals, offering a sweet and savory balance in every bite.

Ingredients

2 acorn squash

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup freshly grated Parmesan cheese

1 tablespoon chopped fresh parsley (optional for garnish)

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the acorn squash in half, scoop out the seeds, and slice each half into 1/2-inch thick wedges.
In a large bowl, toss the squash slices with olive oil, minced garlic, thyme, rosemary, salt, and black pepper until well coated.
Arrange the slices in a single layer on the prepared baking sheet.
Roast for 25 minutes, flipping halfway through for even browning.
Sprinkle Parmesan cheese evenly over the squash and return to the oven for another 5–10 minutes, or until cheese is golden and melted.
Remove from the oven, garnish with chopped parsley if desired, and serve warm.

Notes

Try using Asiago or Pecorino Romano for a stronger cheese flavor.

Top with toasted pine nuts or walnuts for extra crunch.

Add a pinch of red pepper flakes for a spicy kick.

A drizzle of maple syrup before roasting adds a sweet contrast.

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the oven or skillet for best texture; avoid freezing.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 170
Sugar: 2g
Sodium: 310mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 5g
Cholesterol: 10mg