Herb-Roasted Parmesan Acorn Squash
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This super simple squash side dish is absolutely perfect for Thanksgiving. Switch up your usual sides and make this dish! With Parmesan cheese and herbs of your choosing, this recipe is sure to please even the pickiest eaters at your table.
1 large acorn squash, or 2 small ones
1/3 cup of grated Parmesan cheese
2-3 tablespoons of fresh herbs or 1 teaspoon of dried herbs (Suggested: thyme, sage, rosemary, oregano)
1 tablespoon of butter or ghee, melted
1/2 teaspoon of garlic powder
1/4 teaspoon of salt
1/8 teaspoon of black pepper
1. Preheat the oven to 400.
2. Cut the acorn squash in half and scoop out the seeds. Then, slice each half into 1/2-inch thick slices.
3. In a large bowl, combine all of the ingredients and toss to combine.
4. Transfer to a large sheet pan. Using your hands, gently press parmesan cheese onto the squash.
5. Bake in the oven for 25 minutes or until the squash is cooked through and parmesan cheese is crispy and slightly browned. Garnish with additional parmesan cheese and herbs, if desired.
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