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Honey Parmesan Roasted Acorn Squash

Servings 4
Author Jennifer Hunt, RDN, LD

Ingredients

  • 2 medium acorn squash about 1 pound each
  • 2 tbsp honey or maple syrup
  • 1 tbsp liberal ounce freshly grated Parmesan cheese*
  • kosher salt
  • Freshly ground black pepper
  • Olive oil spray OR 1 tsp olive oil**

Instructions

  1. Preheat oven to 450 degrees.

  2. Pierce acorn squash with a paring knife 10 times and then microwave for 4 minutes on high, until they are tender. Carefully cut each acorn squash into quarters, being careful not you burn yourself on the steam. Scoop out seeds and discard OR roast them following the roasted seeds recipe at the bottom of this post.  

  3. Spray each quarter with olive oil spray (or brush with olive oil). Sprinkle with salt and pepper. Drizzle the honey over each quarter and then top with the freshly grated Parmesan cheese.

  4. Roast in oven for ~15 minutes or until slightly bubbly and golden brown. Serve warm. 

Recipe Notes

  • The packaged pre-shredded Parmesan should work fine with this recipe but avoid using the grated Parmesan cheese that you buy in a plastic shaker container- it just won’t have the same texture or flavor as freshly grated/shredded.
  • I use a Misto Olive Oil Sprayer so I can spray pure olive oil and avoid additives in traditional spray oils.

Nutrition Per Serving 

Calories 191; Total Fat 3g; Saturated Fat 1g; Cholesterol 5mg; Sodium 157mg; Carbohydrate 41g; Dietary Fiber 10g; Sugar 9g; Protein 5g