Which herbs go well with acorn squash?

Thyme, rosemary, oregano, basil, and sage all pair beautifully with acorn squash. For this recipe, basil, thyme, and oregano create a balanced Italian-inspired flavor. However, rosemary or tarragon also works when you want something different.

What does an acorn squash taste like?

Acorn squash has a mild, slightly sweet, nutty flavor. When you roast it, the flesh becomes tender and creamy. Meanwhile, its gentle sweetness balances savory ingredients like garlic, Parmesan, and herbs.

Is Parmesan good on squash?

Absolutely! Parmesan adds a salty, nutty flavor that complements the natural sweetness of squash. Plus, the cheese develops lightly golden edges during roasting. As a result, you get a lovely contrast between tender squash and savory coating.

What is the best seasoning for acorn squash?

For savory acorn squash, garlic powder, kosher salt, thyme, oregano, and basil make an excellent combination. Adding Parmesan and olive oil creates even more flavor. However, rosemary, sage, and black pepper also work well if you want to experiment.

Parmesan Herb Roasted Acorn Squash : Easy Holiday Feast

Description

Parmesan Herb Roasted Acorn Squash is an easy savory side dish featuring tender squash slices coated with freshly grated Parmesan, garlic, olive oil, basil, thyme, and oregano. Roasted until lightly golden, this comforting vegetable recipe is perfect for Thanksgiving, Christmas, and family dinners.

Ingredients

Scale

2 small to medium acorn squash
1/4 cup extra-virgin olive oil
1 cup finely grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano

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Instructions

Preheat the oven to 425°F (220°C). Trim both ends of each acorn squash, cut each squash in half, and scoop out the seeds with a spoon. Cut the halves into slices approximately 1 inch thick. Leave the skin intact.
Place the squash slices in a large mixing bowl. Add the olive oil, finely grated Parmesan cheese, garlic powder, kosher salt, dried basil, dried thyme, and dried oregano. Toss thoroughly until the seasonings coat the squash evenly.
Line a large baking sheet with parchment paper. Arrange the seasoned squash slices in a single layer, leaving a little space between pieces. Sprinkle any remaining Parmesan and herb mixture over the slices for a thicker coating.
Roast at 425°F (220°C) for 20 to 25 minutes, until the squash becomes fork-tender and the Parmesan coating develops a light golden color.
Remove the baking sheet from the oven. Transfer the roasted squash slices to a serving platter and serve warm.

Notes

Choose firm acorn squash with predominantly dark green skin. Small orange patches are normal, but extensive orange coloring may indicate overripeness.

Underripe acorn squash can be more difficult to cut. Use a sharp knife and a stable cutting board.

There is no need to peel the squash. The skin softens during roasting and helps the slices maintain their shape.

Use freshly grated Parmesan cheese rather than packaged shredded cheese for better flavor and roasting texture.

For a thicker cheesy crust, sprinkle any remaining Parmesan and herb mixture over the squash before roasting.

Cut the squash into uniform 1-inch slices for even cooking.

Avoid overcrowding the baking sheet so the squash roasts evenly.

Fresh basil, thyme, and oregano can replace dried herbs. Use approximately three times the dried quantity.

Dried rosemary or tarragon can replace dried thyme.

Butternut squash or buttercup squash can replace acorn squash. Adjust roasting time as needed.

Slice the squash 1 to 2 days ahead and refrigerate it in a sealed container or bag.

Refrigerate leftover roasted squash in an airtight container for up to 5 days. The slices gradually soften during storage.

To freeze, cool the roasted squash completely and place the slices in freezer-safe containers or bags. Separate layers with parchment paper and freeze for up to 3 months.

Reheat leftovers in a 375°F oven for approximately 10 to 15 minutes, until heated through. The squash may become softer after reheating.

For the best lightly crisp Parmesan coating and firmer texture, serve the squash freshly roasted.

Each serving contains approximately 3 to 4 squash slices, depending on the size of the squash.

Additional nutrition per serving: Polyunsaturated fat 1 g; monounsaturated fat 8 g; potassium 540 mg; vitamin A 678 IU; vitamin C 16 mg; calcium 201 mg; iron 1 mg.

Nutrition values are approximate and may vary with ingredients and serving sizes.