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Parmesan Roasted Acorn Squash

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  • Author: Stephanie Powers
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 medium acorn squash (approximately 4 inches in diameter or 1lbs)
  • 3 tablespoons olive oil
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon dried rosemary (or 4 sprigs fresh rosemary, chopped)
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Wash acorn squash and cut it in half vertically from stem to end.
  3. Scoop out all seeds and slice squash into half inch slices across the ridges.
  4. Place slices into a large bowl and coat with olive oil.
  5. Lay slices out on a large, foil-lined baking sheet.
  6. Sprinkle with Parmesan cheese, rosemary, salt, and pepper.
  7. Roast for 25-30 minutes or until tender.

Notes

  • You can either eat the skin of the squash or remove it as you eat it.
  • Gluten-free: This is gluten-free
  • Vegetarian: This is vegetarian
  • Macros per serving: Calories: 117, Fat: 9g, Net Carbs: 6.8 (8g carbs – 1.2g fiber), Protein: 3.1g