Garlic Parmesan-Crusted Roasted Acorn Squash

Round out a fall or winter meal with tender slices of this Garlic Parmesan-Crusted Roasted Acorn Squash. Add fresh herbs to make this tasty side dish.

Course Vegetable Side Dish

Cuisine American, Canadian, Italian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 92kcal

Author Elaine

Ingredients

1 2 lb acorn squash, (or two 1 lb acorn squash)
2 tablespoon olive oil, extra virgin
4 cloves garlic, finely minced
¼ cup Parmesan cheese, finely grated (or more)
½ teaspoon sea salt
½ teaspoon black pepper, freshly ground
4 sprigs fresh rosemary, thyme or sage, or 2 teaspoon dried herbs
½ teaspoon dried red pepper flakes, optional

Instructions

Heat oven to 400°F.
Wash squash and slice off the ends. Cut in half from stem end to tip. Remove the seeds with a spoon and either save for roasting or add to your compost. Lay halves cut side down on cutting board and slice crosswise into ¾ inch slices.
In a large bowl, toss squash slices with olive oil, garlic, Parmesan, salt and pepper, and one of the sprigs of fresh rosemary, finely chopped.
Heat baking sheet in oven for 5 minutes. Remove and arrange squash slices so they are not touching each other. Return to oven and roast for 20 minutes.
If desired, put the sheet under the broiler for 2 - 4 minutes, to crisp edges. Watch carefully to prevent burning. Serve garnished with fresh rosemary sprigs or other fresh herbs.

Nutrition