Acorn squash is typically reserved for the fall and winter months, but it translates easily to a summer dish by adding a bit of fresh basil, garlic, onion, and tomatoes straight from your garden! Tender roasted squash, fresh vegetables and herbs, topped off with Parmesan and gooey, melty mozzarella! This Italian Roasted Acorn Squash Bake is a vegetarian and gluten-free friendly dish that’s hearty, healthy, and delicious no matter the season!
(as a main dish it serves 4 and as a side dish it serves 6-8)
6 Tbs olive oil, divided
2 acorn squash
1/2 medium red onion, finely diced
2 cups grape tomatoes, quartered
1/4 cup fresh basil, chopped
3-4 garlic cloves, minced
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup mozzarella, torn into small chunks (feel free to add as much cheese as you like!)
Cover a large baking sheet with foil and then rub 3-4 tablespoons of olive oil over foil. Preheat oven to 400 degrees F.
Cut squash in half and scoop out seeds and stringy center.
Cut into wedges and peel off the rind. If you cut in the grooves of the squash making wedges (like orange wedges) it makes it much easier to peel. Cut into 1 inch chunks and arrange in a single layer on the prepared baking sheet.
Add two tablespoons of olive oil to a skillet and heat on a low-medium setting. Add chopped onions and sauté for 3-4 minutes or until translucent.