Ingredients
Scale
- 2 small to medium acorn squash
- ¼ cup extra-virgin olive oil
- 1 cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the tops and bottoms off each acorn squash, stand upright, and cut in half lengthwise. Scoop out the seeds and cut each half into 1-inch thick slices.
- In a large mixing bowl, toss the squash slices with olive oil, parmesan cheese, garlic powder, salt, basil, thyme, and oregano until well coated.
- Arrange the seasoned slices on a parchment-lined baking tray. If any mixture is left in the bowl, press it onto the top of the slices.
- Roast for 20 to 25 minutes or until the squash is tender and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 15mg