We’ve made it through the first month of this year! Seems like we were just enjoying the winter holiday season and now we’re thinking about Valentines, Spring, and Easter already. Bright and happy daffodils and poppies are blooming and kumquat trees should be brimming with tart mini fruits.
Roasting vegetables is quick, easy, and a great way to get fresh vs. canned or processed vegetables into your diet. You can enjoy a tasty side or even a main dish by roasting those veggies with minimal to no use of oils, adding fresh herbs, grated cheese(s), choices of salts and good pepper.
I’ve had a couple of winter acorn squash in my fridge for weeks (they seem to last a very long time). The plan was a soup or two that I’ve been meaning to experiment with, but that obviously hasn’t happened.
Acorn squash is a good source of dietary fiber and potassium, and provides some vitamins like C and B, magnesium, and manganese. The seeds can be toasted and snacked on.
Parmesan roasted on vegetables creates a textured and flavored exterior crust. Because the cheese can be salty all its own, I’ll sometime opt to omit adding more salt but add more pepper. Fresh herbs like rosmary, basil, or thyme can lend additional flavors to compliment your roasted veggies and the rest of your meal.
Serve this Parmesan-Thyme Roasted Acorn Squash alongside a succulent chicken or other flavorful meats.
- If you have the thyme, add a bit more extra for its subtle flavor.
- Optional to line your baking sheet with foil.
- When cutting the acorn squash, cut in half so that the ridges run horizontal under your knife. I did not cut it that way in the images within this post so the outer peel edge are smooth rather than jagged (this is purely preference and more for aesthetics and presentation).
3 tablespoons extra-virgin olive oil
1 2-pound acorn squash, halved, seeded, and sliced 3/4 inch thick
8-12 sprigs fresh thyme
coarse salt and black pepper, amount is preference
1/4 cup grated Parmesan
Preheat oven to 400 degreees. On a rimmed baking sheet (optionally line with foil), use 1 tablespoon of the olive oil to coat. Toss to coat the squash with the remaining 2 tablespoons olive oil, thyme, salt, and pepper. Sprinkle with Parmesan and evenly distribute the squash slices on the prepared baking sheet.
Roast squash until golden brown and tender, about 25 to 35 minutes. Rotate pan halfway through cooking time.