Herb Roasted Acorn Squash with Parmesan Cheese and Sriracha Mayo
Ingredients
- 2 acorn squashes
- ½ 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!