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Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash
Parmesan Roasted Acorn Squash
This healthy recipe comes from NDSU Extension Service.


1 (2-pound) acorn squash

¼ c. grated Parmesan cheese

6 sprigs fresh thyme (or ¾ tsp. ground dried thyme)

2 Tbsp. olive oil (or other oil)

½ tsp. salt, or to taste

¼ tsp. ground black pepper, or to taste


Preheat oven to 400 F. Wash squash, then halve lengthwise, seed and cut into ¾-inch slices. Mix Parmesan cheese, thyme, oil, salt and pepper together in a bowl. Add squash and toss until the squash is evenly coated. Spread into a jelly roll pan or other pan with sides. Roast until golden brown and tender, 25 to 30 minutes

Makes eight servings. Each serving has 90 calories, 4.5 g fat, 2 g protein, 12 g carbohydrate, 2 g fiber and 170 mg sodium.



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