Herb Roasted Parmesan Acorn Squash
Adapted from: www.TheRealFoodRDs.comCalled winter squash because they can be stored for use during the winter. They are harvested mature, when the skin and seeds have become hard. Some varieties are pumpkin, Hubbard, butternut, acorn, and spaghetti squash. Low in calories, fat-free, rich in vitamins, minerals and fiber. The darker the flesh, the higher the amount of Vitamin A.
Ingredients
- 1 acorn squash 1 large or 2 small
- 1/3 cup parmesan cheese shredded
- 1 tsp. each of dried herbs rosemary or thyme or oregano or some combo
- 1 Tbsp. butter clarified* butter melted; or good quality oil
- 1/2 tsp. garlic powder
- 1/4 tsp. salt + more to taste
- 1/8 tsp. black pepper
Instructions
- Preheat oven to 400 degrees F.
- Cut acorn squash in half and scoop out the seeds.
- Then slice each half into ½ inch thick slices.
- In a large bowl, combine all of the ingredients and toss well to combine.
- Lightly oil a large sheet pan or cover with parchment. Transfer squash onto the sheet pan.
- Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly brown. Enjoy each roasted slice, including the skin!
* Clarified Butter
- To clarify butter, melt 1 stick and then pour into a wide-mouth cup. Place the cup into the fridge until butter hardens.
- The bottom white layer is milk and milk solids. Pour/scrape off this layer and discard. The remaining yellow layer is clarified butter and may be used for high-heat cooking without burning. Leftover clarified butter keeps well in the fridge 4-6 months.
Video
Notes
NUTRITION
Per serving (1/4 of recipe): Calories 114; Total Fat 6g; Sat Fat 3.8g Sodium 262mg; Potassium 396mg; Carbs 12g; Fiber 2 g; Sugar 0g; Protein 4g; Calcium 160mg; Vit A 21% DV; Vit C 14% DV.
* For a sweeter alternative to recipe above, replace savory herbs with 1/4 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp red pepper flakes (optional). Replace parmesan with 2 Tbsp brown sugar or maple syrup.
Nutrition Facts
Herb Roasted Parmesan Acorn Squash
Amount per Serving
Calories
108.1
% Daily Value*
Fat
5.4
g
7
%
Saturated Fat
3.3
g
17
%
Sodium
283.6
mg
12
%
Potassium
383.9
mg
8
%
Carbohydrates
12.8
g
4
%
Fiber
2.1
g
8
%
Sugar
0.1
g
Protein
4.1
g
8
%
Vitamin A
599.7
µg
67
%
Vitamin C
12.5
mg
14
%
Vitamin D
0.1
µg
1
%
Vitamin K
21.1
µg
18
%
Calcium
157.5
mg
12
%
Iron
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
