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Rosemary Parmesan Roasted Acorn Squash

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This simple, easy recipe gives ultimate squash flavor. A perfect fall/winter side. Get the last of your winter squashes in before the summer vegetable season!
Course Side Dish
Keyword acorn squash, vegetarian

Ingredients

  • 1 acorn squash
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • parmesan
  • rosemary

Instructions

  • Cut your acorn squash in half and scoop out the seeds.
  • Cut off the top and bottom of the squash.
  • Cut the acorn squash into spears, approximately 1-2" thick.
  • Lay cut acorn squash on a sheet tray.
  • Drizzle with olive oil, 1 tsp of salt, and 1 tsp of pepper. Add more to taste.
  • Mix acorn squash so all the slices are evenly covered in oil, salt, and pepper. Lay acorn squash flat on the baking sheet.
  • Bake in the oven at 350F for 30 minutes.
  • Remove from the oven and sprinkle with parmesan and rosemary. If you're switching up the toppings, add them, and then serve!