Herb-Baked Acorn Squash with Parmesan
Herb-Baked Acorn Squash with Parmesan is a terrific savory recipe perfect for a family dinner or holiday meal. The squash slices get crispy on the edges while maintaining a wonderful creaminess on the inside. Plus, the natural shape of the squash slices makes it super-easy to create a gorgeous blooming flower…no prior flower arranging experience necessary! Impress your family and friends with this simple, tasty and beautiful acorn squash recipe.
Jump to RecipeRecipe Ingredients
Get the ingredients together: acorn squash, garlic powder, salt, pepper, olive oil, parmesan and fresh herbs (I used sage and rosemary because that was what was still growing in my herb garden but use whichever herbs you like best).
Cut acorn squash in half vertically and scoop out the seeds with a spoon.
Slice Squash Horizontally
Then slice each half horizontally into thin slices, approximately 1/2” thick.
Place the squash slices on a foil or parchment-lined baking sheet. Drizzle olive oil over the slices and then sprinkle on the garlic spice rub and the herbs. Using tongs or your hands, toss the squash slices so that each slice is covered with olive oil, spice rub and herbs. Use more olive oil if needed. Then sprinkle parmesan cheese on top.
Bake for 15-20 minutes undisturbed or until squash is cooked through and parmesan cheese is crispy and slightly browned. Turn baking sheet halfway through.
Herb-Baked Acorn Squash with Parmesan
Place or arrange slices on a plate or platter.
Herb-Baked Acorn Squash with Parmesan
Ingredients
- 1 acorn squash medium-large or 2 small, clean outside of squash with a damp paper towel
- 1/3 cup parmesan cheese grated
- 2-3 tablespoons fresh herbs (thyme, rosemary, sage and/or oregano are all good options) finely minced
- 1 tablespoon olive oil extra for drizzling
- 1/2 teaspoon garlic powder or 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 400℉.
- Cut acorn squash in half vertically and scoop out seeds with a spoon.
- Then slice each half horizontally into thin slices, approximately 1/2” thick.
- Place squash slices on a foil or parchment-lined baking sheet. Drizzle olive oil over the slices, then sprinkle on garlic spice rub and herbs. Using tongs or your hands, toss the squash slices so that each slice is covered with olive oil, spice rub and herbs. Use more olive oil if needed.
- Then spoon on the parmesan.
- Bake undisturbed for 15-20 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Turn baking sheet halfway through.
- Serve on a plate or platter.
Notes
Original recipe by The Real Food Dietitians and modified by me.
If you like this recipe, you may also like these GFchow recipes. Roasted Zucchini Parmesan Fries, Roasted Butternut Squash Salad with Warm Cider Vinaigrette, and Sizzled Lamb Chops with Browned Garlic Cloves.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Presentation + + So creative Great way to cut the squash too I will be trying this thanks
I think you’ll really like this recipe. It’s so easy to make and tastes delicious. Hard to beat that combination!