Description
Crispy Garlic Parmesan Roasted Acorn Squash Wedges: A simple, flavorful side your family will adore! Get that savory, crunchy crust everyone loves.
Ingredients
Scale
- Main Star:
- 1 medium acorn squash
- Flavor Base:
- 2 tablespoons olive oil
- 3 cloves fresh garlic, minced (or more, honestly!)
- Savory Crunch:
- 1/4 cup grated Parmesan cheese (freshly grated is best!)
- Pantry Staples:
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- Finishing Touch:
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Prep Your Squash:: First, get that oven preheating to 400°F (200°C) and line a baking sheet with parchment paper – seriously, don’t skip this, I learned the hard way! Carefully cut the acorn squash in half lengthwise. This can be tricky, so be careful. Scoop out stringy bits and seeds with a spoon; I often save the seeds for roasting. Then, slice each half into about 1/2-inch thick wedges. I find this thickness helps them get wonderfully tender inside and crispy outside. You want them pretty uniform so they cook evenly, which is something I always strive for, but sometimes my wedges are a little… rustic, shall we say?
- Season the Crispy Garlic Parmesan Roasted Acorn Squash:: In a large bowl, toss the acorn squash wedges with the olive oil, minced garlic, a good sprinkle of salt, and freshly ground black pepper. Make sure every single wedge gets a nice coating! This is where the magic starts to happen, honestly. I usually use my hands for this, getting a little messy but ensuring everything is perfectly distributed. I once tried to just drizzle and stir with a spoon, and some pieces ended up naked, lacking that full flavor. Don’t be shy; really get in there and massage that goodness onto the squash. You’ll start to smell the garlic already, and it’s just delightful.
- Add the Parmesan:: Now, sprinkle that grated Parmesan cheese all over the seasoned squash wedges. Again, I use my hands here to gently press the cheese onto the flat sides of the squash. You want a good layer, as this is what gives us that incredible crispy, savory crust for your Crispy Garlic Parmesan Roasted Acorn Squash. I remember one time I just dumped it on top, and it didn’t stick well, leading to a less-than-crispy outcome. The goal is for the cheese to become a golden, crunchy armor for your acorn squash. It’s also at this point that my kitchen starts to smell like a fancy Italian restaurant, which is always a win in my book!
- Roast Your Crispy Garlic Parmesan Roasted Acorn Squash:: Arrange the squash wedges in a single layer on your prepared baking sheet. Make sure they aren’t crowded; if they’re overlapping, they’ll steam instead of roast, and we want crispy, not soggy! You might need two baking sheets. Pop them into the preheated oven and roast for about 25-30 minutes. Around the 15-minute mark, I usually flip them gently to ensure even browning and crispiness on both sides. Watch for that beautiful golden-brown color and tender texture; a fork should easily pierce the squash. Patience pays off here!
- Check for Doneness:: After about 25-30 minutes, your Crispy Garlic Parmesan Roasted Acorn Squash should be beautifully golden and fork-tender. Honestly, I always do a little taste test at this point, sometimes burning my tongue a tiny bit because I just can’t wait! The edges of the Parmesan should be nice and browned, almost caramelized. If they look a little pale, give them another 5 minutes or so. Every oven is different, you know? I’ve definitely undercooked them before, and they just weren’t as satisfying. You want that soft, sweet interior contrasting with the crunchy, savory exterior.
- Serve and Garnish:: Carefully remove the baking sheet from the oven. Let the Crispy Garlic Parmesan Roasted Acorn Squash cool for just a minute or two; they’ll firm up a bit as they cool. If you’re using fresh parsley, now’s the time to sprinkle it over the top for a burst of color and freshness. I just love how the green pops against the golden squash. Serve these warm as a fantastic side dish. The smell, the texture, the flavor – it’s all just so satisfying. Sometimes I eat them right off the pan, honestly, because they’re that good straight out of the oven!