Roasted Acorn Squash with Garlic Butter, Oregano and Parmesan

Tender and sweet acorn squash, roasted until buttery and adorned with garlic, oregano and nutty parmesan cheese. Not only delicious, this side dish is comes together in just minutes and makes a stunning presentation.

What's a serving size? I like to serve one half of an acorn squash to each person, so that means 1 squash serves two. If you are serving more than 6 people, simply add acorn squash as needed!

What to do with those seeds? Don't toss them! Make my Smoky Chile Roasted Acorn Squash Seeds!

Roasted Acorn Squash with Garlic Butter, Oregano and Parmesan

3 acorn squash, halved crosswise and seeded (scoop out the seeds with a spoon)
3 tablespoons unsalted butter
2-3 cloves garlic, peeled and smashed (no need to mince, we're using the garlic to infuse flavor into the melted butter)
Salt and freshly ground black pepper
1 teaspoon dried oregano
1/4 cup grated parmesan or Romano cheese

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
Place the acorn squash halves on the prepared baking sheet, flesh-side down.
Roast for 30 minutes, until tender (press the skin gently and it will yield to your touch).
Remove the squash from the oven and keep the oven at 4oo degrees.
Meanwhile, combine the butter and garlic in a small saucepan over medium heat. Cook until the butter melts and is bubbly. Reduce the heat to low and let the garlic steep for 10 minutes. Remove the pan from the heat.
Brush the garlic butter on the inside of each acorn squash half. Return the squash to the baking sheet or place in a shallow roasting pan. Season the flesh with salt and pepper and sprinkle with the oregano and parmesan cheese.
Roast for 5 to 7 minutes, until the squash just starts to turn golden.
Serve hot or room temperature.

Serves 6