If you’re like me, you haven’t thought about using acorn squash or butternut squash with savory seasonings. I grew up with it being covered in butter and brown sugar with cinnamon, so it was more of a sweet treat. It’s still a favorite way to eat the squash, but others are also delicious.
The herbs and butter mix on this one is wonderful, bringing a delightful flavor to the squash. It pairs well with ham, pork roast, or chicken.
This recipe is adapted from one at therealfoodrds.com and is slightly easier, mainly because I use a pre-packaged mix of herbs rather than mixing several together myself. For this recipe, I used Mrs. Dash Garlic Herb Seasoning, one of the staples in my kitchen. Any garlic herb mix will work.
Herb-Roasted Acorn Squash with Parmesan
1 large acorn squash (about 4″ in diameter)
⅓ cup shredded or grated parmesan cheese
2–3 tablespoon Mrs. Dash Garlic Herb Seasoning
1 tablespoon Butter, melted
1/4 teaspoon salt or more to taste
1/8 teaspoon black pepper
Preheat oven to 400℉. Prepare 2 baking sheets by covering with either aluminum foil or parchment paper.
Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices.
In a small bowl, mix the spices, cheese, salt, and pepper.
Arrange the acorn slices on the baking pans with flat sides down. Spread the melted butter over each piece with a cooking brush. Use a spoon to sprinkle the herb and cheese mixture over the squash liberally. Coat the entire top of each slice.
Bake in the oven for 25 minutes or until a fork easily pierces the squash, and the parmesan cheese is crispy and slightly browned.
Serve hot. Makes 6 servings.