Skip to Content

Parmesan-Crusted Acorn Squash

Sharing is caring!

Parmesan Crusted Acorn Squash

Parmesan-Crusted Acorn Squash

Jessica Braider
The first time I made these acorn squash slices, half of them were gone before I even got them to the table! This dish is simple enough for a weeknight, but pretty enough to grace your holiday table.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 acorn squash
  • 1 - 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. grated or shredded Parmesan cheese
  • 1/4 tsp. salt-free lemon pepper seasoning optional

Instructions
 

  • Preheat the oven to 400 degrees, and lightly spray a baking sheet with nonstick cooking spray or line it with parchment paper.
  • Cut the acorn squash from top to bottom (if it is too hard to get your knife through it, put it in the microwave first for 1 – 2 minutes). Scrape out the seeds, put the flat sides down on a cutting board and cut it into slices about 3/4-inch thick.
    Slicing Acorn Squash
  • Lay the slices on the baking sheet. Pour the oil into a small bowl, and using a pastry brush, lightly brush both sides of the squash slices with the oil.
    Oiling Acorn Squash Slices
  • Roast the slices for 10 minutes, then remove them from the oven, flip them, and carefully sprinkle the top of each slice with the cheese, and season it with the lemon pepper seasoning, if desired.
    Seasoned Acorn Squash Slices
  • Return it to the oven for 10 – 15 minutes until they are golden brown and tender.
    Roasted Acorn Squash Slices

Notes

Nutritional Information Per Serving (% based upon daily values): Calories 78, Total Fat: 4g, 6%; Saturated Fat: 1g, 3.5%; Cholesterol: 1mg, 0.5%; Sodium: 23mg, 1%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 2g, 6.5%; Sugar: 2g; Protein: 2g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Fall, Gluten-Free, Kosher, Low Fat, Low Sodium, Nut-Free, Side Dish, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating