Going beyond the brown sugar with this acorn squash side-dish that’s roasted to perfection with ghee, herbs and parmesan.
Herb-Roasted Parmesan Acorn Squash is a little sweet, a little savory and is made with just 5-ingredients.
Last week was so incredible! Not only because this recipe was born, but because I spent 8 days in Boulder, Colorado with Jessica for a week long, very productive workcation. During those 8 days we stepped out from behind the lens and had our own photo shoot (we’re sprucing up the blog soon with updated photos and a new about us page), we created 8 new delicious recipes, we went to CrossFit, we hiked, and we had some amazing lunch meet-ups with David, the CEO of Zing Bars, David and Mieke, the founders of Fatworks, AND Juli Bauer, the blogger at PaleOMG. So.much.fun! When you love what you do, work doesn’t seem like work. I’m definitely looking forward to our next workcation when Jessica comes to Minnesota for a few day in November. PS: We’re attending the Pinch of Yum Photography workshop in Minneapolis to learn all of the secrets of food photography. Watch out folks, we’re stepping up our photography game!
Okay, lets get back to the Herb-Roasted Parmesan Acorn Squash recipe!
Winter squash is in season! We love winter squash and all of the different varieties. They very slightly in sweetness and taste and they all look a little different but you can usually substitute one for another in most recipes.
Herb-Roasted Parmesan Acorn Squash is a must try! The traditional way to prepare winter squash that you might be use to is with butter and brown sugar. While that’s very tasty, I consider that more of a dessert due to the amount of sugar that’s usually added. Yikes! So today we’re going beyond the brown sugar with this Herb-Roasted Parmesan Acorn Squash recipe and I know you’re going to love this savory version just as much as, if not more than, the sugary squash! Trust me on that and just give it a try 🙂
Pure Indian Foods ghee adds a nice buttery flavor! Then roasting the acorn squash and ghee with fresh herbs and parmesan is seriously a match made in heaven! A little sweet and a little salty. My favorite part of this dish is how the parmesan cheese turns nice and crispy. I’m tellin’ ya, when you take your first bite, you’ll understand why this is one of our most favorite Fall side-dishes. When Jess and I took our first bite to test the recipe, we literally looked at each other, said yummmmmm several times….and then high-fived! You guys, it’s so good! For all you squash ‘haters’, this recipe may just win you over.
We’re just getting started with Winter Squash recipes.
Stay tuned for more winter squash recipes…because we love squash. Squash is one of our most favorite sources of carbohydrates (I’m speaking for Jess too 😉 ). Winter squash is packed with fiber and vitamins, including an excellent source of vitamin A, significant amounts of vitamin C, vitamin E, vitamin B6, niacin, thiamin, pantothenic acid, and folate. For minerals, squash contains magnesium, potassium, manganese, copper, phosphorous, calcium, and iron. As you can see, it’s quite a nourishing food!
1 cup cooked contains 75 calories, 18 grams of carbs and 5 grams of fiber.
Varieties of winter squash include – acorn, butternut, buttercup, carnival, delicata, hubbard, kabocha, spaghetti, and sweet pumpkin. For a visual guide click here.
And here the winter squash recipes we shared last year (2015) on the blog: Butternut Squash and Apple Hash with Sausage, Grain-free Chocolate Chip Squash Blondies, and Spaghetti Squash with Garlic and Herbs.
Add this Herb-Roasted Parmesan Acorn Squash side-dish to your next meal!
For a complete meal serve this side-dish with baked chicken thighs and roasted broccoli or choose your favorite quality protein and green veggie.
- 1 large acorn squash (or 2 small)
- ⅓ cup parmesan cheese
- 2-3 Tbsp. fresh herbs or 1 tsp. dried (suggest: thyme, sage, rosemary, or oregano)
- 1 Tbsp. ghee, melted
- ½ tsp. garlic powder
- ¼ tsp. sea salt + more to taste
- ⅛ tsp. black pepper
- Preheat oven to 400 degrees.
- Cut acorn squash in half and scoop out the seeds. Then slice each half into ½ inch slices.
- In a large bowl, combine all of the ingredients and toss to combine.
- Transfer to a large sheet pan.
- Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly brown.
We want to hear – what’s you’re favorite variety of winter squash? Comment below.
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I have tons of Buttercup squash, could I use that for this Recipe?
Perfect! Buttercup squash would work too! Really any kind of winter squash. Enjoy!