Roasted red potatoes with bacon and onion are crispy and flavorful. Make sure to use enough of butter in them since they go nicely with meat.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 (2 pound) acorn squash – halved lengthwise, seeded, and cut into 3/4-inch slices
- ¼ cup grated Parmesan cheese
- 8 sprigs fresh thyme
- 2 tablespoons olive oil
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss squash slices, Parmesan, thyme sprigs, oil, salt, and pepper together in a bowl until squash is evenly coated. Transfer to a jelly roll pan and spread in a single layer.
- Roast in the preheated oven until squash is golden brown and tender, 25 to 30 minutes.
- You can use delicata squash instead of acorn squash if desired.
Nutrition Facts
| Calories | 128 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 320 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
So good. I have always hated that wild rice and cranberry filled acorn squash, (although pretty.) I would probably have never eaten it again. Thanks for your recipe for those of us who are savory lovers.
This was ok. I made a couple adjustments..added basil and oregano…and cut the slices into 3rds so i had smaller chunks. It turned out a little dry. The flavor was ok (didnt care for the thyme). I will make it again but will omit the thyme and toss in some butter before serving.
Very easy to make. The squash was a little hard to cut through, so I zapped it in the microwave for one minute. It was very wash to cut in half and slices after that.
Flavorless…. I love me an acorn squash but this had no flavor. I’m not sure what I would change…. But maybe marinating in spices for a couple hours would help. I’ll stick to baking in the oven with brown sugar or maple syrup.
Excellent recipe, very delicious! I used extra Parmesan cheese (fresh grated) and because of this it got thicker and I rubbed it on the wedges. I should have turned it over about halfway to the cooking and both sides would have crisped up beautifully.
This is the recipe that got me to buy acorn squash with confidence. I was no longer afraid of what to do with it.
Nice change of pace from the usual sweet preparation. Squash still tasted sweet with a nice twist of savory.
We made a vegan version of this by substituting nutritional yeast for the parmesan cheese. Everyone loved it.
Delicious. My mom who is picky about spices, loved it.
Great recipe. ..with one exception. I baked it for 25 minutes and that was TOO ling. Next time it comes out at 20 minutes so it’s not mushy.
I made this recipe as written minus the thyme, I did not have that ingredient. Simple and very good. Thank you for the recipe!
This recipe is so simple and delicious! Had it for Easter and everyone loved it!
I loved this super simple recipe! We’re not big fans of “sweet”, so this was a delicious, savory way to enjoy acorn squash.
This was extremely good! I had a hard time getting everything to stick. Next time i plan on coating the squash in oil first then sprinkling on the dry ingredients. I think it will be much easier!
The combination of flavors is really good!
Loved it better than the butter and b.sugar recipes. Powder type parm works better in this recipe I think……will make again
I made it per the recipe and it is now my new favorite way to cook acorn squash.
I made this completely following the recipe and it was outstanding! Will use this recipe often.
Very good! A nice twist on the sweet baked acorn squash. This went well with my Italian dinner of Italian Pot Roast over pasta. Will be made again and again.
So much better than loaded with brown sugar! This is my new go to
so so good