Baked Parmesan Acorn Squash

Parmesan-crusted acorn squash will make a delightful side dish this season. The slices are coated in olive oil, cheese, and herbs, and baked until perfectly tender. Loaded with flavor, this a superb side dish to serve all season long!

The Fall and Acorn Squash

The fall is the perfect time to enjoy these acorn squashes. They have bright orange flesh and are part of the gourd family, which includes pumpkins, butternut squash, and zucchini.  And, the acorn squash is an ideal vegetable to bake or roast in the oven – the Italian way!

This squash alone is very bland and will need some seasonings. So we decided to jazz them up and make them similar to the way our mother always baked her vegetables, like her roasted parmesan zucchini, oven-baked parsnip fries, and roasted potato marinara, just to name a few.

Reasons We Love Acorn Squash

• They are low in calories.
• Packed with a ton of nutrients.
• Loaded with vitamins, including vitamin C, provitamin A, B vitamins, potassium, magnesium, iron, and manganese.
• Plus, an excellent source of B vitamins and loaded with antioxidants.
• Also, they help promote digestive health, including high in fiber, and are packed with both soluble and insoluble fiber.
• Best of all, the skin is completely consumable, so no need to peel off the skin.

Ingredients for Baked Parmesan Acorn Squash

• Acorn Squash – Choose the firm ones, that have dark green skins, and some orange coloring.

• Olive Oil – Always use extra virgin olive oil to coat each slice before coating it with a mixture of herbs and cheese.

• Cheese – Choose a freshly grated parmesan cheese from your local gourmet market. It will have a better flavor when baked.

• Herbs – Choose a bottle of Italian Herb Seasonings because it contains a variety of flavorful herbs all in one jar, like basil, thyme, oregano, marjoram, rosemary, and sage.

• Seasonings – You will also need some garlic powder, salt, and black pepper.

How to Make Baked Parmesan Acorn Squash

1. Cut and Slice Acorn Squash: On a cutting board, place a kitchen towel under the acorn squash. This will prevent it from rolling around while you are cutting it. Slice the top and bottom and discard them. Then, cut the squash in half and scoop the seeds with a spoon or fork and discard them. Next, turn them over, and slice into 1-inch (or less) thick slices.

Helpful Tip! If the acorn is very hard to slice, you can place it into the microwave and cook it for 2 minutes or more until the skin is slightly softened, enough for you to slice it easily.

2. Dip and Coat: On a plate or narrow bowl, pour the olive oil. Then in a second plate (or bowl) mix the grated cheese, herbs, salt, and pepper. Take each slice, one at a time, dip into the oil, and coat both sides. Then generously coat it in the cheese and herb mixture, on both sides.

3. Preheat Oven and Bake: Place each coated squash slice on a parchment-lined baking sheet and bake them at 400 degrees (204C) for at least 20 minutes, or until they are fork tender. Transfer them to a serving platter. Before serving, scatter extra grated parmesan cheese over them and serve.

Storing Baked Acorn Squash

If you have any leftovers, you can store them in an air-tight container, keep them in the fridge, and for up to 3 days. You can also freeze them for up to 1 month.

More Delicious Baked or Roasted Veggies

• Easy Baked Ratatouille
• Baked Peas and Artichoke Hearts
• Baked Vegetable Bird’s Nests
• Easy Baked Shishito Peppers
• Oven-Roasted Sweet Potato Butternut Squash

Happy Baking! 🙂

and thanks for stopping by…

xo anna and liz