Ingredients
Main Ingredients
- 1 medium acorn squash, halved and sliced into ½-inch pieces
- ½ cup parmesan cheese, freshly shredded
- 2 tablespoons olive oil
- 2 teaspoons herbes de Provence
- 1 teaspoon coarse salt
- 1 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set it aside to prepare for roasting the squash.
- Prepare Squash: Cut the acorn squash in half lengthwise, scoop out the seeds, and slice each half into ½-inch thick pieces, discarding the stem portions to ensure even cooking and presentation.
- Season Squash: Place the squash slices in a large mixing bowl. Add the freshly shredded parmesan cheese, olive oil, herbes de Provence, coarse salt, and garlic powder. Toss everything together thoroughly to make sure each slice is well coated with the seasoning mixture.
- Arrange on Baking Sheet: Lay the seasoned squash slices evenly on the prepared baking sheet. Sprinkle any remaining parmesan and seasoning left in the bowl over the arranged slices for extra flavor.
- Roast: Place the baking sheet in the preheated oven and roast the squash for 20 minutes, or until the bottom sides are golden brown and the squash is tender when pierced with a fork.
- Serve: Remove from oven and serve warm as a delicious side dish that complements a wide variety of meals.
Notes
- Make sure the slices are uniformly cut to ensure even roasting.
- You can substitute parmesan cheese with vegan cheese for a dairy-free version.
- Herbes de Provence can be replaced with Italian seasoning or dried thyme if unavailable.
- For a crispier texture, broil the squash for an additional 2-3 minutes after roasting, watching carefully to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
