Teresa's Recipes
Parmesan-Crusted Roasted Acorn Squash
Experience the flavors of fall with this Parmesan-Crusted Roasted Acorn Squash! This tantalizing side dish boasts a perfect symphony of flavors with the sweetness of the acorn squash balanced by the savory parmesan cheese, all heightened with a hint of garlic and thyme. Roasting the squash not only brings out its natural sweetness but also gives it a buttery texture that is simply irresistible. This dish traces its roots back to traditional Italian cuisine where roasting vegetables is a common method to enhance their flavors.
Ingredients
- 1, medium-sized, halved and seeds removed Acorn squash
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 cup, finely grated Parmesan cheese
Dietary Notes
- Servings: 2
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Calories: 250
- Fat: 15g
- Carbs: 25g
- Protein: 8g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Preheat the oven to 400°F (200°C).
- Place the acorn squash halves on a baking sheet, cut side up.
- Drizzle each half generously with olive oil.
- In a small bowl, mix together the garlic powder, dried thyme, salt, and pepper. Sprinkle this mixture evenly over the squash halves.
- Roast the squash in the preheated oven for 30-35 minutes, or until the squash is tender and the edges are starting to turn golden brown.
- Remove the squash from the oven and evenly sprinkle the grated Parmesan cheese over the top of each squash half.
- Return the squash to the oven and continue roasting for an additional 5 minutes, or until the cheese is melted and slightly crispy.
- Remove the squash from the oven and allow it to rest for a few minutes before serving. Enjoy it hot as a delightful side dish.
Tips
- Choose a squash that is heavy for its size for the best flavor and texture.
- You can adjust the amount of garlic and thyme to suit your taste preference.
- For a vegan version, you can substitute the Parmesan cheese with nutritional yeast.