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- 2 medium acorn squashes, halved with seeds fully removed - 3 tablespoons extra-virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon fine sea salt - ½ teaspoon freshly ground black pepper - ½ cup finely grated Parmesan cheese - 2 tablespoons fresh parsley, chopped (for serving) When cooking, precise measurements matter. For this recipe, I always stick to the amounts listed. If you want to switch things up, feel free to adjust the herbs. For example, use oregano instead of thyme. You can also try different types of cheese if you want a new flavor. Just remember, stick to the same amount for the best results. Fresh ingredients make a big difference. Using fresh acorn squash gives you the best taste and texture. It should feel heavy for its size. When it comes to herbs, dried ones work, but fresh ones add more flavor. Fresh parsley can brighten your dish. Always choose the best ingredients to make your dish shine. Start by preheating your oven to 400°F (200°C). This step is key for getting that perfect roast. Next, take your two acorn squashes and cut them in half from top to bottom. Make sure to scoop out all the seeds and any stringy bits. Discard those seeds. Place the squash halves, cut side up, on a baking sheet lined with parchment paper. This makes cleanup easy later on. Now it’s time to create the seasoning mixture. In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of fine sea salt, and ½ teaspoon of freshly ground black pepper. Whisk until it’s all well combined and fragrant. This mixture is what will make your squash so tasty. Take a pastry brush or spoon and coat the cut sides of the squash with your seasoning mixture. Make sure each half is well covered. This ensures each bite is packed with flavor. Next, sprinkle ½ cup of finely grated Parmesan cheese on top of the seasoned squash. This cheesy layer adds a delightful crust. Now, place the baking sheet in your preheated oven. Roast the squash for 30 to 35 minutes. You want the flesh to be fork-tender and the tops to turn golden brown. This step enhances the squash's natural sweetness. After roasting, take the baking sheet out and let the squash cool for a few minutes. This helps prevent burns when you handle them. Finally, before serving, sprinkle some fresh chopped parsley on top. This adds a nice pop of color and freshness. For a lovely presentation, serve the squash halves on a pretty platter. You can even drizzle any leftover olive oil mixture from the baking sheet over them. Enjoy your delicious and beautiful Parmesan Herb Roasted Acorn Squash! To get the best roast, follow a few simple steps. Preheat your oven to 400°F (200°C). This heat level helps the squash caramelize well. Cutting the squash in half lets the heat reach the inside. Make sure to scoop out all the seeds; this gives more room for flavor. When you coat the squash with oil and spices, cover it fully. This ensures every bite is tasty. Roast the squash for 30 to 35 minutes. Check if a fork goes in easily; that means it’s done! You can make this dish even better with some fun tweaks. Try adding maple syrup for a sweet touch. Just drizzle a bit before roasting. Want more herbs? Fresh thyme or sage can add great depth. If you love heat, sprinkle some chili flakes on top. Mixing in other cheeses, like feta or goat cheese, can also bring new flavors. Each addition can change the dish, so feel free to experiment! Having the right tools makes cooking easier. Use a sharp knife for cutting the squash. A sturdy cutting board helps keep things stable. For mixing your seasoning, a small bowl works best. Use a pastry brush or spoon to spread the oil mix. A baking sheet lined with parchment paper makes cleanup easy. Finally, grab a fork or tongs to handle the hot squash safely. With these tools, you'll create a perfect dish every time! {{image_4}} You can change the herbs for different flavors. Use fresh herbs if you have them. Fresh thyme or rosemary work well. You can also try sage or oregano for a twist. Simply replace dried herbs with double the amount of fresh herbs. This keeps the taste bright and fresh. To add sweetness, drizzle maple syrup on the squash before roasting. This gives a nice caramel flavor. Mix the maple syrup with the olive oil and seasonings. Brush it on for a sweet glaze. This variation pairs well with the savory cheese and herbs. While Parmesan is great, feel free to switch it up. Try pecorino or aged gouda for a different taste. These cheeses melt well and add a unique flavor. You can even use a blend of cheeses for a richer profile. Just remember to keep the amount the same to balance the dish. Store your leftover Parmesan Herb Roasted Acorn Squash in an airtight container. It stays fresh for about 3 to 5 days in the fridge. Make sure to let it cool to room temperature before placing it in the container. If you want to keep it longer, consider freezing it. To freeze the acorn squash, slice it into pieces. Lay the pieces on a baking sheet lined with parchment paper. Freeze them for about 1 to 2 hours until firm. Then, transfer the pieces into a freezer-safe bag. Label the bag with the date. The squash can stay good in the freezer for up to 3 months. Reheat the acorn squash in the oven for the best results. Preheat your oven to 350°F (175°C). Place the squash on a baking sheet and cover it with foil to prevent drying out. Heat for about 15 to 20 minutes or until warmed through. You can also use a microwave, but the texture may not be as good. If using a microwave, heat in short bursts, checking often. Roasting acorn squash takes about 30 to 35 minutes. You want to preheat your oven to 400°F (200°C). When you roast the squash, check for fork-tenderness as you approach the end. The tops should be golden brown, which adds to the flavor. Keep an eye on them to avoid burning. Yes, you can prepare the acorn squash ahead of time. You can cut and season the squash a few hours before roasting. Just store the prepared squash in the fridge. When you're ready, roast them straight from the fridge. This way, they stay fresh and tasty. Absolutely! Acorn squash is very healthy. It's low in calories and high in fiber. It also has vitamins A and C, which are great for your skin and immune system. The natural sweetness of the squash makes it a perfect addition to any meal. Plus, with the Parmesan and herbs, you get added flavor without much fat. Enjoy its health benefits guilt-free! This blog post covered key points about roasting acorn squash. We discussed the best ingredients, with fresh ones being crucial. I shared step-by-step instructions for prepping and cooking. You learned tips for making it perfect, plus tasty options to try. Finally, we explored storage and answered common questions. With these insights, you can confidently roast acorn squash at home. Enjoy your cooking, and remember to get creative with flavors!

Parmesan Herb Roasted Acorn Squash

Discover the deliciousness of Parmesan Herb Roasted Acorn Squash! This simple yet impressive dish is perfect for fall gatherings or a cozy family dinner. With just a handful of ingredients like Parmesan cheese, fresh herbs, and acorn squash, you can create a flavorful and eye-catching side that everyone will love.
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Ingredients
  

2 medium acorn squashes, halved with seeds fully removed

3 tablespoons extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

½ cup finely grated Parmesan cheese

2 tablespoons fresh parsley, chopped (for serving)

Instructions
 

Begin by preheating your oven to 400°F (200°C) to ensure it reaches the ideal temperature for roasting.

    Carefully cut the acorn squashes in half lengthwise and scoop out the seeds completely, discarding them. Place the squash halves, cut side up, on a baking sheet lined with parchment paper for easy cleanup.

      In a small mixing bowl, whisk together the extra-virgin olive oil, garlic powder, dried thyme, dried rosemary, fine sea salt, and freshly ground black pepper until well blended, creating a fragrant seasoning paste.

        Use a pastry brush or spoon to evenly coat the cut sides of the acorn squash halves with the olive oil seasoning mixture, ensuring each piece is thoroughly covered for maximum flavor.

          Generously sprinkle the finely grated Parmesan cheese over the seasoned surfaces of the squash halves, allowing the cheese to adhere nicely.

            Place the baking sheet in the preheated oven and roast the squash for 30 to 35 minutes, or until the flesh is fork-tender and the tops are beautifully golden brown, enhancing their natural sweetness.

              Once roasted to perfection, remove the baking sheet from the oven and let the squash cool for a few minutes to avoid burns when handling.

                Just before serving, garnish your roasted acorn squashes with a sprinkle of freshly chopped parsley to add a vibrant touch and freshness, making your dish visually delightful.

                  - Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the roasted acorn squash halves on a beautiful platter, drizzling any remaining olive oil mixture from the baking sheet over them for added flavor, and consider a light dusting of extra Parmesan cheese for an extra-special touch.