Parmesan-crusted Acorn Squash
This Parmesan-crusted acorn squash is as delicious as it is beautiful! With its golden, savory Parmesan crust, it's a fall side dish that's sure to impress and looks lovely on your autumn table.
Servings 4
Calories 180kcal
Ingredients
- 2 acorn squash
- 1/3 c. grated Parmesan
- ¼ cup fresh chopped parsley
- 1 tsp sage
- 1 tsp rosemary
- 2-3 cloves garlic minced
- ½ tsp kosher salt
- ½ tsp freshly cracked pepper
- 2 T olive oil
Instructions
- Preheat oven to 400 degrees.
- Wash acorn squash, cut it in half from top to bottom, and then cut it into ½” semi-circles.
- Place the squash into a large bowl and drizzle oil over the squash.
- Add all of the herbs and salt and pepper, and coat well.
- Add to a parchment-lined baking sheet, and coat with Parmesan cheese.
- Bake for 10-15 minutes or until fork-tender, and lightly browned.
Notes
Dietitian Tip: Acorn squash is a good source of fiber, potassium, and carotenoids, which help support overall health. Roasting brings out its natural sweetness, while a coating of Parmesan cheese and fresh herbs adds wonderful flavor and texture without the need for heavy sauces. It's a delicious way to incorporate more seasonal vegetables into your meals!
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 23g | Protein: 6.5g | Fat: 10g | Saturated Fat: 2.1g | Cholesterol: 5.8mg | Sodium: 103mg | Fiber: 6.5g | Sugar: 0.2g
