Ingredients
Squash
- 2 honeynut squash (sliced in half and seeds removed)
- 1 tbsp avocado oil
Parmesan Herb Mixture
- 2 tbsp grated parmesan cheese
- 1 tbsp chopped fresh rosemary
- 2 tsp fresh thyme leaves
- 1 tsp garlic powder
- ¼ tsp salt
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Make Parmesan Herb Mixture: In a small bowl, combine grated parmesan cheese, chopped fresh rosemary, fresh thyme leaves, garlic powder, and salt. Stir thoroughly and set aside for later use.
- Prepare Honeynut Squash: Slice the honeynut squash in half lengthwise and scoop out the seeds with a spoon. Place the halves cut side up on the prepared baking sheet and brush each generously with avocado oil to promote browning and prevent drying out.
- Apply Parmesan Herb Topping: Evenly sprinkle the parmesan and herb mixture over the cut sides of the honeynut squash, ensuring good coverage for maximum flavor.
- Roast the Squash: Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the flesh is tender when pierced with a fork and the surface is slightly browned and caramelized.
- Serve: Remove from oven and serve warm as a flavorful side dish to complement your meal.
Notes
- For extra flavor, drizzle a little honey or maple syrup over the squash before roasting.
- Use a sharp knife to slice the honeynut squash safely and evenly.
- Fresh herbs can be substituted with dried herbs but reduce the quantity by half.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
