Description
A simple, flavorful side dish perfect for fall and Thanksgiving. Maple roasted acorn squash is tossed with parmesan, fresh thyme, and savory herbs, then baked until tender and golden. No peeling required, and it’s sure to impress on any holiday table!
Ingredients
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2 small to medium acorn squash
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1/4 cup extra-virgin olive oil
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1 cup finely grated parmesan cheese
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1 teaspoon garlic powder
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1/2 teaspoon kosher salt
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1-2 tablespoons pure maple syrup
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2-3 sprigs fresh thyme, plus extra for garnish
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Freshly grated aged parmesan, for serving
Instructions
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Preheat oven to 425°F (220°C). Slice squash in half, scoop out seeds, and cut into 1-inch slices.
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Toss slices with olive oil, parmesan, garlic, salt, herbs, maple syrup, and thyme leaves.
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Arrange on parchment-lined baking tray, press extra parmesan on top, and add thyme sprigs.
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Roast 20–25 minutes until tender and golden.
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Garnish with extra thyme and aged parmesan before serving.
- Prep Time: 10
- Cook Time: 25
- Category: Side
- Method: Baked
- Cuisine: American