Parmesan Roasted Acorn Squash
by Amanda Keefer
Intimidated by acorn squash? Don’t be! This simple roasted acorn squash recipe is topped with Parmesan for a cheesy and delicious side dish that pairs easily with any meal! These would also make a great meal prep idea for a healthy snack for a few days.
Fall is in full swing and we love being able to enjoy what is in season. Butternut squash, pumpkin, apples, and Winter squash. It is great to have fresh in season produce inspire us in the kitchen. This Parmesan Roasted Acorn Squash is the perfect healthy snack or side dish all season long. They are easy to make, with minimal prep, and everyone will enjoy them!
Nutrition Tip: Like a lot of yellow and orange produce, acorn squash is rich in vitamin A, a nutrient that guards against infection by keeping tissues healthy in the mouth and GI tract. It’s also a good source of another immune-booster, vitamin C.
Last week we made our Quinoa Stuffed Acorn Squash and I was in love with them. I went to the Farmer’s Markey over the weekend and picked up a few more acorn squash. I wasn’t sure what I wanted to make with them yet but I figured I would start with roasting them. After I cut them in half, I figured why not make them into slices. I thought I could get the kids to eat them if they looked like fun bite sized snacks, and they did! Sprinkled with a little parmesan cheese and we had a winner!
Key Ingredients for this Parmesan Acorn Squash
- Acorn Squash
- Grated Parmesan Cheese
- Olive Oil
Health Benefits of Acorn Squash
If you don’t treat yourself to these sweet yet savory squashes, you should! Acorn squash is loaded with some wonderful nutrients for our bodies. They are high in anti-oxidants and Vitamin C & A! They are also loaded with vitamins that can help lower the risk of heart disease and stroke.
How to Store Acorn Squash:
- Store acorn squash in a cool, dark place for up to one month.
- Once cut, wrap in plastic and store in the refrigerator for up to 4 days.
How to make this Parmesan Acorn Squash
Preheat oven to 400F.
While the oven is heating wash and cut the acorn squash. Scoop out the center and the seeds.
Turn the halves over and cut them into slices.
Then lay the acorn squash single layered on a parchment-lined baking sheet. Next brush with a little olive oil and season with some salt and pepper. Flip and repeat on the other side. Then sprinkle with the shredded parmesan cheese.
Bake for about 20-25 minutes, or until the squash is tender. Enjoy!
Make sure to PIN IT!
Commonly Asked Questions About Parmesan Roasted Acorn Squash
Q: How do you cut an acorn squash?
A: With a very sharp knife, cut the acorn squash in half lengthwise, then scoop out the seeds. Place the halves cut-side down and slice into 1-inch thick slices.
Q: What temperature should I use to roast acorn squash?
A: Roast acorn squash at 400°F (200°C) for about 20-25 minutes, or until tender.
Q: Can I use a different type of cheese instead of Parmesan?
A: Yes, you can use any hard, salty cheese like Asiago, Pecorino Romano, or aged cheddar in place of the Parmesan.
Q: How long does roasted acorn squash last?
A: Leftover roasted acorn squash can be stored in an airtight container in the refrigerator for up to 4 days. It is best served fresh, however.
Q: Is acorn squash healthy?
A: Yes, acorn squash is a great source of fiber, vitamin C, potassium, and other essential nutrients. It’s also low in calories and high in antioxidants.
Q: What other seasonings would taste good on Parmesan Roasted Acorn Squash?
A: If you want you could add a little garlic powder on these, too.
Let’s make this dish!
Parmesan Roasted Acorn Squash
Ingredients
- 2 acorn squash
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400F.
- Lay acorn squash single layer on parchment-lined baking sheet. Brush with olive oil and season with salt and pepper. Flip and repeat on other side. Sprinkle with cheese.
- Bake 20-25 minutes, or until squash is tender.
