Herb Roasted Acorn Squash Recipe
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Cut the acorn squash in half and spoon out the seeds.
Herb roasted acorn squash recipe. Place wedges cut sides up in a large roasting pan. Bake at 450 for 24 minutes turning squash after 12 minutes. In a large bowl combine squash rings olive oil herbs de provence and parmesan cheese.
Yields 6 to 8 servings in about 30 minutes. Cut each half lengthwise into 4 wedges. Coat squash with cooking spray.
Then cut those rounds in half so that you have half moon slices. Parmesan herb roasted acorn squash. Prep time 5 minutes.
Using your hands gently press parmesan cheese onto the squash for maximum coverage. Pour any remaining herb mixture from the bowl over the squash. Parmesan herb roasted acorn squash is a simple and elegant side dish for any menu.
Lay squash rings in a single layer on a baking sheet lined with parchment paper. Carefully combine until squash evenly coated with oil herb cheese mixture. Brush cut sides of squash with margarine mixture.
Cut squash in half lengthwise. Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Top with parsley mixture.
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