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Discard seeds and membranes.
Acorn squash herb recipe. Cut each half lengthwise into 4 wedges. In a large bowl combine all of the ingredients and toss to combine. In a large bowl combine squash rings olive oil herbs de provence and parmesan cheese.
Acorn squash is sliced and tossed in butter olive oil herbs and spices before being roasted and sprinkled with parmesan cheese. Transfer to a large sheet pan. Prep time 5 minutes.
Top with parsley mixture. Parmesan herb roasted acorn squash. Slice each half into inch thick slices.
Slice each half into half inch thick slices. Lay squash rings in a single layer on a baking sheet lined with parchment paper. Cut the acorn squash in half and spoon out the seeds.
Add the acorn squash slices to a large bowl and season with the herbs olive oil sea salt and pepper. Parmesan herb roasted acorn squash is a simple and elegant side dish for any menu. Bake at 450 for 24 minutes turning squash after 12 minutes.
Toss to ensure that all of the slices are coated. Yields 6 to 8 servings in about 30 minutes. Pour any remaining herb mixture from the bowl over the squash.
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