Description
A warm, hearty dish perfect for fall, featuring acorn squash roasted with garlic and herbs.
Ingredients
Scale
- 2 medium acorn squashes
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup (optional)
- Parmesan cheese (for garnish, optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Carefully wash the acorn squashes and slice them in half lengthwise. Use a spoon to scoop out the seeds and stringy fibers. Then, cut each half into wedges.
- Combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, pepper, and optional maple syrup in a large mixing bowl. Toss the acorn squash wedges in the mixture.
- Spread the wedges out on a baking sheet in a single layer and bake in the preheated oven for about 25-30 minutes, flipping halfway through, until tender and golden brown.
- Remove from the oven and let cool slightly before plating. Arrange the wedges on a serving platter and garnish with fresh parsley or Parmesan cheese.
Notes
Optional: Add a pinch of red pepper flakes for a spicy kick. This dish can be served alongside grain salads or roasted chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg