While the grilling season is still hanging on, it’s time to start embracing those oven-roasted comfort foods that pair perfectly with the cooler weather. This simple and delicious fall side dish is quick and easy enough for a regular weeknight dinner.
When roasted, the richly green skin of acorn squash contrasts beautifully with its jewel-toned orange flesh, making it as visually appealing as it is tasty. Plus, this winter squash is loaded with nutrients –
a great source of iron, vitamins A, C, and E, and calcium. The roasted skin will be tender and delicious, and also provides lots of fiber and phytonutrients.
When choosing a squash, look for a deep green color, though a few orange spots are normal. It should feel firm to the touch.
With minimal prep, a few ingredients and around 40 minutes, you can enjoy a flavorful dish that compliments both casual and elegant meals, alike.
Roasted Acorn Squash with Parmesan & Herbs
INGREDIENTS
- 2 acorn squash (small to medium sized)
- ¼ cup extra-virgin olive oil
- 1 cup Parmesan cheese, finely grated
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried thyme
TO MAKE
- Since you don’t remove the squash skin, be sure to wash them thoroughly. Using a sharp chef’s knife, slice off the top and bottom ends, then – slowly and straight down – slice them in half vertically from the stem to the pointed tip.
- With a spoon, scoop out the seeds and stringy flesh, then place the halves cut-side-down and slice each half (parallel to the stem) into 1-inch thick slices. Cutting the slices the same thickness will ensure they roast consistently.
- In a large mixing bowl, use your hands to toss the slices with the oil, garlic, Parmesan, salt, basil, oregano and thyme until well-coated.
- On a parchment-lined baking tray, arrange the prepared slices in a single layer and roast at 425°F for 20-30 minutes until they are fork-tender and slightly golden brown.
- You can add a crunchy component to this dish with a sprinkle of toasted pine nuts, pepitas or walnuts before serving.
