Herb Roasted Acorn Squash with Parmesan Cheese and Sriracha Mayo

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A plate of food with some meat and sauce on it

Herb Roasted Acorn Squash with Parmesan Cheese and Sriracha Mayo

Servings 6 Servings

Ingredients
  

  • 2 acorn squashes
  • ¼ cup olive oil
  • ½ cup grated parmesan cheese
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano leaves
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • Sriracha Mayo (optional):
  • 1/3 cup mayonnaise
  • ½ garlic clove, grated
  • ¼ fresh lemon, grated

Instructions
 

  • Preheat the oven to 425°F.
  • Slice the top and bottom of each squash, then place it on a flat end and slice it in half. Scoop out the seeds with a spoon, then slice each half into slices about 1-inch thick. Place the slices on a parchment-lined baking sheet pan.
  • In a small bowl, combine oil, parmesan, basil, oregano, thyme, garlic, paprika, and salt, until well mixed.
  • Spoon the herby cheese mixture over each squash slice and coat well. Bake for 20 to 25 minutes, until soft and lightly golden on top.
  • Toi make the sriracha mayo, combine all the ingredients in a small bowl.
  • Transfer the roasted acorn squash to a serving platter and drizzle with sriracha mayo or serve on the side. Enjoy!