Rustic Parmesan Herb Roasted Acorn Squash Slices (Print Version)

Parmesan Herb Roasted Acorn Squash is a simple, savory side. Roasting brings out its natural sweetness, elevated by herbs and salty Parmesan. A cozy, easy dish.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Friendly

# Ingredients:

→ Main Ingredients

01 - Acorn Squash: This is the star, obviously! Its natural sweetness really shines when roasted. I usually pick one that feels heavy for its size, no soft spots.
02 - Olive Oil: My go-to for roasting. It helps the squash get beautifully caramelized and crispy. I once tried butter, and while tasty, it browned a little too quickly.
03 - Fresh Rosemary: Oh, the aroma! Fresh rosemary just elevates this dish. I tried dried once, and it was okay, but the fresh stuff? It's a game-changer. Don't be shy with it!
04 - Fresh Thyme: Another herb hero. Thyme adds an earthy, slightly lemon-peppery note that complements the squash so well. It’s a must for that authentic herb flavor.
05 - Parmesan Cheese: Salty, nutty, and oh-so-melty! This is what gives the "Parmesan" in Parmesan Herb Roasted Acorn Squash its punch. Freshly grated is always better, hon, just trust me.
06 - Garlic Powder: A little bit of garlic magic without the fuss of mincing. It adds depth and a savory kick. I sometimes add a bit more than the recipe calls for, shhh!
07 - Salt & Black Pepper: Essential flavor boosters. Don't forget to season generously! I learned the hard way that undersalted veggies are just… sad.

# Instructions:

01 - First things first, get that acorn squash ready. I usually give it a good scrub under running water. Then, carefully cut it in half lengthwise. This can be tricky, so use a sharp knife and take your time! Scoop out all those stringy bits and seeds with a spoon. Honestly, this is where I sometimes get a bit messy, seeds flying everywhere. Don't worry if it's not perfect; it's all part of the home cooking charm.
02 - Now, for the fun part: slicing! I like to slice each squash half into about 1/2-inch thick crescent-shaped pieces. You want them relatively uniform so they cook evenly. I once sliced some too thin and they got a bit crispy, almost like chips, which wasn't terrible, but not what I was going for. Thicker pieces get that lovely tender-on-the-inside, slightly-crispy-on-the-outside thing. Feel the squash as you slice it – it should be firm but yield easily.
03 - Time to get those flavors mingling! In a big bowl, toss your sliced acorn squash with the olive oil, garlic powder, salt, and pepper. Make sure every piece is coated – use your hands, it’s easier! Then, sprinkle in the fresh rosemary and thyme. Oh, the smell at this stage is just incredible, super herbaceous and savory. This is where the Parmesan Herb Roasted Acorn Squash really starts to come alive. Give it another good toss to distribute those herbs evenly.
04 - Lay the seasoned squash in a single layer on a parchment-lined baking sheet. Seriously, don't overcrowd the pan, or the squash will steam instead of roast, and we want that lovely caramelization! I’ve made that mistake too many times. Pop it into a preheated oven at 400°F (200°C) and let it roast for about 15-20 minutes. You’ll start to see the edges getting tender and slightly golden.
05 - After that initial roast, pull the tray out of the oven. Now for the Parmesan! Sprinkle that glorious grated cheese all over the squash pieces. You want a good, even coating. Then, back into the oven it goes for another 10-15 minutes, or until the squash is fork-tender and the Parmesan is golden brown and bubbly. The kitchen will smell divine, like savory herbs and toasted cheese – seriously, it’s the best.
06 - Once it's out of the oven, let it cool for just a minute or two. The Parmesan Herb Roasted Acorn Squash will be beautifully tender, with those slightly crispy, cheesy edges. I sometimes sprinkle a tiny bit more fresh thyme or a pinch of flaky sea salt right before serving, just for that extra pop. It looks so vibrant and inviting on the plate, a real showstopper for such a simple dish. Enjoy that warmth!

# Notes:

01 - Always use parchment paper! It saves you from sticky messes and ensures even browning. Don't overcrowd your baking sheet; give those squash pieces room to breathe and roast, not steam. Fresh herbs make a massive difference here; dried just don't have the same vibrant flavor. For extra flavor, toss the squash with the herbs and oil about 30 minutes before roasting. If you want even crispier cheese, broil for the last minute or two, but watch it like a hawk! A tiny drizzle of maple syrup or honey before the final roast adds a beautiful sweet-savory glaze. Reheating in the oven or air fryer is best for leftovers; avoid the microwave to maintain crispness.

# Equipment Needed:

01 - Sharp chef's knife
02 - Spoon
03 - Large bowl
04 - Parchment-lined baking sheet

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