Ingredients
Directions
Preheat oven to 400℉ and line a baking sheet with parchment paper.
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.
Make the vegan walnut parmesan in a medium-large bowl (large enough to dip the squash slices) and set aside.
Coating one slice of acorn squash at a time, brush each side with vegetable broth then press each side into the vegan walnut parmesan.
Return each slice to the baking sheet.
Sprinkle the herbs on top, as well as the salt, if using.
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
Directions
Preheat oven to 400℉ and line a baking sheet with parchment paper.
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.
Make the vegan walnut parmesan in a medium-large bowl (large enough to dip the squash slices) and set aside.
Coating one slice of acorn squash at a time, brush each side with vegetable broth then press each side into the vegan walnut parmesan.
Return each slice to the baking sheet.
Sprinkle the herbs on top, as well as the salt, if using.
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.
