Use about 1 tablespoon of fresh herbs such as rosemary, thyme, parsley, or sage.
You can also add in some herbs when roasting the squash.Roast them along with the squash for about 7-8 minutes or just until they are slightly browned and starting to pop. Toss them with some olive oil, garlic powder and spread them on a small baking sheet. Just clean the seeds and dry them really well. Roasting the seeds is optional but I really recommend it.Some tips about this parmesan roasted acorn squash:
#HERB ROASTED ACORN SQUASH SKIN#
The skin is nice and tender and I think it looks really pretty. (It’s my kiddos favorite part!)Īnother great thing about this side dish is there is no need to peel the acorn squash. This step is purely optional but trust me it’s super tasty. I also went a step further and roasted the seeds.
#HERB ROASTED ACORN SQUASH PLUS#
Plus it crisps up in the oven slightly which is never a bad thing. The parmesan cheese adds a little salty to the slightly sweet acorn squash making a killer combo. Some other great easy savory side dishes you may want to check out are these Easiest Mashed Potatoes, Roasted Parmesan Potatoes, or Simple Roasted Green Beans. And what better way to make something savory than with cheese, am I right? Not that I am complaining because I still enjoy eating it that way. When I was growing up we would have acorn squash on occasion only it was made with lots of butter and brown sugar. This parmesan roasted acorn squash is a more savory way to enjoy your favorite winter squash. I have an easy side dish for you that’s a little different than the standard method of preparing acorn squash. Kabocha has a sweet nutty flavor, can be roasted, steamed, added to soup, or as a pie filling substitute for pumpkin.Jump to Recipe This Parmesan Roasted Acorn Squash is an easy side dish! It uses simple ingredients and you can even roast the seeds! Kabocha – squat and round and can have dull dark green or orange skin with bumps. You probably will want to buy this pre-cut. Banana is a long heavy squash that can grow as large a 40 pounds! Look for smooth skin, and bright orange flesh. Sweet Dumplings – sweet flavor great for roasting and stuffing.īanana – use in soups, stews and roasting. It’s mainly used for decoration but would make a great soup tureen when carved out. Turban – very large and shaped like a turban. Consider buying a bag of diced butternut to save time on preparation.
#HERB ROASTED ACORN SQUASH FREE#
Look for a heavy pear shade size, free of spots or cracks. They can have either dark green or orange exteriors, with a nutty, sweet flavor.īutternut – wonderful in rich, filling soups. Choose a heavy one with firm, smooth skin.
Great for roasting or stuffing.Īcorn – roasted as a side dish, or stuffed with meat/sausage for a main course. They have a sweet flavor and the skin can be eaten. Look for blemish free, heavy for size squash. They are small and cylindrical in shape, with a cream/yellow skin and green stripes. You can bake it cut side down, or cook it in a crockpot.ĭelicata – also know a sweet potato squash. Look for a heavy squash with smooth yellow skin. Spaghetti – this makes a great substitute for spaghetti pasta. Hubbard squash has a rich sweet flavor and can be used peeled and cut up into chucks with stew, or as a substitute for pumpkin pie. The outside coloring will be gray, deep blue or green. Hubbard – just had to include this first 😉 Hubbard is a huge squash so look for pre-cut pieces. Here’s just some of the varieties out there to get acquainted with I never met a winter squash I didn’t like! Whether using them as part of a meal or just as a decoration they have a range of sizes, colors and flavors – each one beautiful.
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