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Crispy Parmesan Roasted Acorn Squash – Best Easy Side Dish

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This isn’t your standard roasted squash. It’s better. The contrast between the tender, sweet squash and the salty, crunchy Parmesan topping is honestly addictive. It’s comfort food that feels a little bit fancy.

Ingredients

Scale
  • 1 medium acorn squash (about 1.5 to 2 pounds)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese, packed
  • 1/4 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon fine sea salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper
  • Optional: fresh parsley, chopped for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Using a sharp chef’s knife, carefully cut the squash in half from the stem end down through the tip. Scoop out the seeds and stringy pulp with a spoon.
  3. Cut each half into 1-inch thick crescents or wedges. Aim for uniform thickness so they cook at the same rate.
  4. In a small bowl, combine the melted unsalted butter and olive oil. Brush this mixture generously over both sides of each squash wedge.
  5. Sprinkle the salt and black pepper evenly over the squash wedges.
  6. In the same small bowl, combine the freshly grated Parmesan, panko breadcrumbs, garlic powder, and dried thyme. Stir until evenly mixed.
  7. Press the Parmesan mixture firmly onto the top of each squash wedge. Use about a tablespoon per wedge.
  8. Arrange the squash wedges in a single layer on the prepared baking sheet, leaving a little space between each piece.
  9. Roast for 25-30 minutes, or until the squash is tender when pierced with a fork and the topping is golden brown and crispy. If the topping isn’t brown enough after 25 minutes, switch the oven to broil for the last 1-2 minutes.
  10. Let the squash cool on the baking sheet for 2-3 minutes. Transfer to a serving platter, garnish with fresh parsley if desired, and serve warm.

Notes

Press the topping firmly onto the squash wedges to ensure it stays put. For extra crispy results, let the butter and oil brushed squash sit for 5 minutes before adding the topping. Avoid overcrowding the pan to prevent steaming.

Nutrition

Keywords: acorn squash, roasted squash, Parmesan, crispy, side dish, fall, Thanksgiving, easy, vegetarian

Find it online: https://cooksybite.com/crispy-parmesan-roasted-acorn-squash-best-easy-side-dish/