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picture of oven roasted acorn squash slices with melted parmesan cheese.
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Savory Roasted Acorn Squash

Savory Roasted Acorn Squash with Parmesan Cheese.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: Easy, Quick
Servings: 4
Calories: 106kcal
Author: Janna/Fit As A Fiddle Life

Equipment

Ingredients

  • 18 ounces acorn squash one small acorn squash, skin removed
  • 1 tbsp olive oil extra virgin
  • 1 tsp basil dried
  • 1/4 cup parmesan cheese shredded
  • salt pinch
  • pepper pinch

Instructions

Peeling Acorn Squash

  • Take a fork and pierce skin of acorn squash; working around entire squash.
  • Place squash on a microwave plate and heat on high for 3 minutes. Rotate squash and continue heating for 3 minutes. Remove squash from microwave and let cool.
  • Take sharp knife and carefully cut acorn squash inhalf. Use a metal spoon scrap and remove seeds. Discard seeds.
  • Slice squash into 1-inch slices. Peel the skin from the squash slices with a sharp knife. If you prefer, leave skin in place. The squash skin is eatable.

Roasting Squash

  • Heat oven to 475°F. Place shoneet of parchment paper in bottom of baking sheet.
  • Place the squash slices on the parchment. Drizzle with olive oil and season with salt and pepper. Sprinkle with Basil.
  • Roast for 15 minutes and then rotate slices to the uncooked side up. Sprinke the slices with shredded Parmesan Cheese and roast for an additional 10-15 minutes until fork tender.
  • Serve and enjoy.

Nutrition

Calories: 106kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 104mg | Potassium: 449mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 518IU | Vitamin C: 14mg | Calcium: 116mg | Iron: 1mg