Roasted Acorn Squash
Roasted acorn squash is a simple but tasty side dish. The herbs add great depth of flavor and the Parmesan cheese brings a bit of umami that brings it all together in every delicious bite.
Servings: 4 Servings
Ingredients
- 1 medium acorn squash
- ½ cup Parmesan cheese grated
- 2 Tablespoons olive oil
- 2 teaspoons herbs de provence
- 1 teaspoon coarse salt
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425℉. Line an average sized baking sheet with parchment paper. Set aside.
- Wash the squash then cut it in half, from the stem to the tip, all the way around. Scoop out the seeds, and then slice it into ½-inch pieces using a sharp knife. Discard the stem portions.
- Place the sliced acorn squash in a large mixing bowl and add the remaining ingredients.
- Toss until the squash is well-coated. Line the squash up on the prepared pan, scooping the remaining ingredients from the bowl and sprinkling it over the squash pieces.
- Roast in the oven for 20 minutes or until the bottoms turn a rich golden brown. Enjoy!
Nutrition
Serving: 1Serving | Calories: 158kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 786mg | Potassium: 399mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 512IU | Vitamin C: 12mg | Calcium: 194mg | Iron: 2mg
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