This Parmesan Roasted Acorn Squash is an easy side dish! It uses simple ingredients and you can even roast the seeds!
I have an easy side dish for you that’s a little different than the standard method of preparing acorn squash. This parmesan roasted acorn squash is a more savory way to enjoy your favorite winter squash.
When I was growing up we would have acorn squash on occasion only it was made with lots of butter and brown sugar. Not that I am complaining because I still enjoy eating it that way. I just wanted to create a savory route. And what better way to make something savory than with cheese, am I right???
The parmesan cheese adds a little salty to the slightly sweet acorn squash making a killer combo. Plus it crisps up in the oven slightly which is never a bad thing. I also went a step further and roasted the seeds. This step is purely optional but trust me it’s super tasty. (It’s my kiddos favorite part!)
Another great thing about this side dish is there is no need to peel the acorn squash. The skin is nice and tender and I think it looks really pretty. They almost look a little flower like. 🙂
Some tips about this parmesan roasted acorn squash:
- Roasting the seeds is optional but I really recommend it. Just clean the seeds and dry them really well. Toss them with some olive oil, garlic powder and spread them on a small baking sheet. Roast them along with the squash for about 7-8 minutes or just until they are slightly browned and starting to pop.
- You can also add in some herbs when roasting the squash. Use about 1 tablespoon of fresh herbs such as rosemary, thyme, parsley, or sage. I like fresh thyme and rosemary but my kids don’t.
- This would be great served with these Crispy Oven Fried Chicken Thighs and a fresh side salad.
- This recipe is adapted from Real Simple.
Watch our video on how to make this parmesan roasted acorn squash:
- 1 2 pound acorn squash, washed
- 2 tablespoons olive oil
- 1/4 cup grated parmesan cheese
- 1-2 teaspoons garlic powder
- salt and pepper to taste
- OPTIONAL SEEDS:
- 1 teaspoon olive oil
- 1/2-1 teaspoon garlic powder
Preheat the oven to 400 degrees F.
Cut the squash in half then scrape out the seeds. Reserve the seeds if you choose to roast them. Cut squash into 1/2 inch slices. Place on baking sheet and toss with olive oil.
In a small bowl combine the cheese, garlic powder, salt and pepper. Sprinkle over squash. Bake for 25 minutes or until cheese is lightly browned.
FOR THE SEEDS: Clean the seeds and dry well. Toss with olive oil and garlic powder. Spread on a small baking sheet and bake along with the squash for 7-8 minutes or until lightly browned and starting to pop. Serve with squash.