Parmesan-Topped Roasted Acorn Squash
Parmesan-Topped Roasted Acorn Squash highlights the natural sweetness and nutty depth of acorn squash with a crisp, salty finish from freshly grated cheese. Melted butter adds richness while cracked black pepper provides gentle warmth, making this an inviting fall side for weeknight dinners or holiday spreads alike. Each bite balances tender, caramelized squash with a subtle, cheesy crunch.
- Prep10 mins
- Cook40 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
- 2
Arrange the quartered squash on the prepared baking sheet, skin-side down. Sprinkle lightly with salt; avoid adding too much.
- 3
Roast the squash in the preheated oven until it is tender when pierced with a fork, about 40 minutes.
- 4
Take the squash out of the oven and brush the pieces with melted butter. Season with pepper, then sprinkle with Parmesan cheese.
- Calories 156.73 kcal Moderate
- Protein 2.85 g Low Source
- Carbs 22.97 g Moderate
- Total Fat 7.39 g Moderate
- Saturated Fat 4.13 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 17.14 mg Moderate
- Sodium 47.76 mg Low Source
- Fiber 3.58 g Moderate
- Sugar 0.05 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 107.96 mg Low Source
- Iron 1.61 mg Low Source
- Potassium 760.09 mg Moderate
- Vitamin A 97.61 mcg_rae Moderate
- Vitamin C 23.82 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛