Herb-Roasted Acorn Squash with Parmesan
Ingredients
The squash
The topping
-
⅓
cup
grated Parmesan cheese
-
2–3
tablespoons
fresh herbs or dried herbs
-
1
tablespoon
butter, melted
-
½
teaspoon
garlic powder
-
¼
teaspoon
fine salt
-
⅛
teaspoon
black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the acorn squash in half and scoop out the seeds, then slice each half into ½-inch thick moon-shaped slices.
- In a bowl, mix the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper until well combined.
- Spread the squash pieces on the baking sheet and press half of the Parmesan mixture onto one side of each piece, then flip and repeat.
- Bake for about 25 minutes until the squash is tender and the topping is crispy and browned. Garnish with more Parmesan if desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
143
Total fat
7g
Total carbohydrates
13g
Total protein
5g
Sodium
210mg
Cholesterol
0mg
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