Roasted Parmesan Acorn Squash is a great way to breathe new life into your favorite squash. Sliced acorn squash is coated in nutty walnut parmesan creating a crispy and nutty outside with a silky and creamy center. Serve alongside a savory bowl of beans, add as a layer to a hearty plant-based sandwich or enjoy as a nutty pizza topping. With so many ways to enjoy these roasted squash slices, the plant-based possibilities are endless!
Preheat oven to 400℉ and line a baking sheet with parchment paper.
2
Cut acorn squash in half and scoop out the seeds. Then slice each half crosswise into ½-inch thick slices and place them on the baking sheet.
3
Make the vegan walnut parmesan in a medium-large bowl (large enough to dip the squash slices) and set aside.
4
Coating one slice of acorn squash at a time, brush each side with vegetable broth then press each side into the vegan walnut parmesan.
5
Return each slice to the baking sheet.
6
Sprinkle the herbs on top, as well as the salt, if using.
7
Bake in the oven for 25 minutes or until squash is cooked through. Garnish roasted acorn squash with additional parmesan cheese and herbs, if desired.
Chef's Notes
Substitutions Instead of acorn squash, roast butternut, kombucha, or carnival squash.
Prep Ahead Make the walnut parmesan ahead of time and store in an airtight container in the refrigerator for up to two weeks or in the freezer for up to 90 days.
Storage Store the roasted acorn squash in an airtight container in the refrigerator for up to 5 days.
Ingredients
1large acorn squash
⅓cupwalnut parmezan (link to recipe in directions)
1tbspvegetable broth (unsalted, preferably homemade, or water)
