Herbed Parmesan Roasted Acorn Squash

A visually stunning dish of roasted acorn squash topped with crunchy parmesan and fresh herbs, perfect as a side or light main course.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 200°C (400°F). Carefully slice the acorn squash in half from stem to base. Use a spoon to scoop out the seeds and stringy insides, discarding them.
Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and thyme. Rub the seasoning into the flesh for even coverage.
Roast the squash halves in the preheated oven for 25–30 minutes, until fork-tender and the edges start to caramelize.
Remove the squash from the oven and carefully flip them over, cut-side down. Sprinkle parmesan cheese on top of the cut sides. Return to the oven and roast for an additional 10–15 minutes until the cheese is golden and crispy.
Once roasted, let the squash cool for a few minutes. Slice each half into wedges for serving. Enjoy them hot out of the oven!

For a vegan version, substitute parmesan with a plant-based cheese or nutritional yeast. Adjust the amount based on taste preference.