Description
A simple and cozy holiday side dish that features roasted acorn squash with a parmeasan herb topping, perfect for any festive meal.
Ingredients
Main Ingredients
- 2 medium medium acorn squash
- 2 to 3 tablespoons olive oil (enough to coat)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, finely minced)
- 1 to 1 1/2 teaspoons dried Italian seasoning (or a mix of dried herbs)
- 1/3 to 1/2 cup grated parmesan (the finely grated kind sticks best)
- a pinch red pepper flakes (optional for a tiny kick)
Instructions
Preparation
- Preheat your oven to 425 F. Line a sheet pan with parchment paper for easy cleanup.
- Cut the acorn squash into wedges, trimming the ends to create stable flat surfaces.
- Use a spoon to scoop out the seeds.
- Cut into 1-inch thick wedges.
- Pat the wedges dry with a paper towel.
Cooking
- In a big bowl, toss wedges with olive oil, salt, pepper, garlic powder, and herbs.
- Lay wedges in a single layer on the prepared sheet pan.
- Roast in the oven for 20 minutes, flip, then roast another 10 to 20 minutes until fork tender.
- During the last 5 to 8 minutes, sprinkle parmesan over the wedges and return to the oven.
- If the parmesan starts browning too fast, pull the tray out earlier.
Notes
Patting the squash dry is crucial for achieving that crispy texture. Do not overcrowd the pan while roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetable
- Cuisine: American, Vegetarian