Okay, so picture this: it’s a chilly evening, you’re craving something warm and comforting, maybe a little bit cheesy, but you don’t want to spend hours in the kitchen. Sound familiar? That’s pretty much my life most nights! And that’s exactly how these super simple, ridiculously delicious Cheesy Baked Squash Rounds became a total weeknight hero in my house.
I’ve been messing around with roasting veggies for ages – it’s my go-to for making things taste amazing with minimal effort. But adding cheese? Well, that’s just next level, isn’t it? The first time I tossed some sliced squash with a little oil, salt, pepper, and a generous sprinkle of cheese, I honestly wasn’t sure what to expect. But wow. Just… wow. They come out of the oven tender, slightly sweet, and covered in this bubbly, golden cheese crust that is just *chef’s kiss*. It’s seriously one of the easiest side dishes I make, and it gets rave reviews every single time. You’re going to love how simple and satisfying these are!
Why You’ll Love These Cheesy Baked Squash Rounds
Alright, so besides being incredibly tasty, these Cheesy Baked Squash Rounds have a bunch of things going for them that make them a total win in my book. Seriously, they check all the boxes for a perfect side dish:
- They’re ridiculously easy. We’re talking minimal chopping, tossing, and then letting the oven do its thing. Perfect for when you’re short on time (or energy!).
- They taste amazing. That sweet, earthy squash paired with salty, bubbly cheese? It’s a match made in heaven, trust me.
- They’re quick! From start to finish, you can have these on your plate in under 40 minutes. Hello, weeknight savior!
- They’re super versatile. They go with pretty much everything – chicken, fish, steak, or even just as a snack all on their own.
See? What’s not to love?
Ingredients for Cheesy Baked Squash Rounds
Making these yummy Cheesy Baked Squash Rounds doesn’t require a trip to a fancy store. You probably have most of this stuff already! Here’s what you’ll need to get that perfect cheesy, tender bite:
- 1 acorn squash, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley (optional, but it adds a nice pop of color!)
Ingredient Notes and Substitutions for Cheesy Baked Squash Rounds
Okay, so while acorn squash is great here, you can totally play around! Butternut squash works beautifully, just make sure you peel it well. Delicata squash is also fantastic, and you don’t even need to peel that one – the skin is edible and gets nice and tender when baked. You can absolutely adjust the salt and pepper to your liking; I sometimes add a tiny pinch more salt after baking. Feeling adventurous? A little sprinkle of garlic powder or even some smoked paprika before baking can really amp up the flavor of your Cheesy Baked Squash Rounds!
How to Prepare Your Cheesy Baked Squash Rounds
Alright, let’s get to the fun part – actually making these glorious cheesy baked squash rounds! It’s super straightforward, promise. Follow these steps, and you’ll have a delicious side dish ready in no time.
Step 1: Preparing the Squash Rounds
First things first, you need to get your squash ready. If you’re using acorn or butternut, carefully peel off the tough outer skin. A sharp vegetable peeler works best, but sometimes a knife is easier for the really bumpy parts. Once it’s peeled, slice the squash across into rounds about half an inch thick. You’ll hit the seedy middle part – just scoop those seeds out with a spoon. Don’t worry about getting every single little stringy bit, just the main seeds.
Step 2: Seasoning and Arranging the Cheesy Baked Squash Rounds
Now, grab a big bowl and toss those squash rounds in there. Drizzle them with the olive oil, sprinkle on your salt and pepper, and give everything a good mix. You want each piece to be lightly coated. Next, lay them out on a baking sheet in a single layer. Make sure they aren’t overlapping too much, or they’ll steam instead of roast, and we want those nice slightly crispy edges!
Step 3: Initial Baking
Pop that baking sheet into your preheated oven (remember, 400°F or 200°C!). You’re going to bake them for about 15 to 20 minutes. The exact time depends on how thick your slices are and how hot your oven runs, so just keep an eye on them. You’re looking for them to be tender when you poke them with a fork.
Step 4: Adding the Cheese to Your Cheesy Baked Squash Rounds
Once they’re nice and tender, pull the baking sheet out of the oven. Now for the best part! Sprinkle that grated Parmesan and shredded mozzarella cheese all over the squash rounds. Don’t be shy – more cheese is always a good idea in my book!
Step 5: Final Baking and Finishing Your Cheesy Baked Squash Rounds
Put the baking sheet back in the oven for another 5 to 7 minutes. This is where the magic happens! The cheese will melt and get all bubbly and golden brown. Ah, the smell is just incredible at this point! Once the cheese is looking perfect, carefully take them out. If you like, sprinkle some fresh chopped parsley over the top for a little freshness and color. Let them cool for just a minute before diving in. Enjoy your perfect cheesy baked squash rounds!
Tips for Perfect Cheesy Baked Squash Rounds
Getting these Cheesy Baked Squash Rounds *just* right is pretty easy, but a couple of little things can make a big difference! First off, try your best to slice the squash into pieces that are roughly the same thickness. This way, they all cook at the same rate and you don’t end up with some mushy ones and some still-hard ones. Also, don’t crowd the pan! Giving each squash round a little breathing room means they’ll roast beautifully instead of steaming each other. If you have a lot of squash, use two baking sheets. Trust me, it’s worth washing an extra pan for those lovely, slightly crispy edges!
Frequently Asked Questions About Cheesy Baked Squash Rounds
Okay, so you might have a couple of questions swirling around in your head about these cheesy baked squash rounds, and that’s totally normal! Here are some common ones I get asked, and my best answers for you:
Q: Can I make these ahead of time?
A: You can definitely do some prep work ahead! You can peel and slice the squash earlier in the day and keep the rounds in an airtight container in the fridge. You could even toss them with the oil and seasonings. But I really recommend baking them right before you want to serve them. That way, the squash is perfectly tender and the cheese is fresh and bubbly!
Q: What other cheeses can I use for cheesy baked squash?
A: Oh, the cheese possibilities are endless! Cheddar is always a classic and melts beautifully. A sprinkle of smoked gouda would be amazing, or even a little fontina for extra creaminess. Feel free to experiment with your favorites – just make sure they’re good melters!
Q: My squash didn’t get tender after 20 minutes. What happened?
A: Don’t worry, this can happen! It might be that your slices were a little thicker than half an inch, or your oven runs a bit cooler. Just pop them back in for another 5-10 minutes and check again. You want them easily pierced with a fork.
Q: Can I add other vegetables to the baking sheet?
A: Absolutely! Roasting is great for lots of veggies. Just make sure whatever you add has a similar cooking time to the squash rounds, or add them to the pan at different times. Things like broccoli florets or red onion wedges could work well. Just remember to leave enough space so everything roasts nicely!
Serving Suggestions for Cheesy Baked Squash Rounds
These cheesy baked squash rounds are so versatile, they go with almost anything! They’re absolutely perfect alongside a simple roasted chicken or a flaky baked fish. If you’re making steak, they make a lovely, comforting side instead of potatoes. They’re also fantastic with pork chops. Honestly, whenever you need a veggie side that feels a little special but is secretly super easy, these are your answer!
Storing and Reheating Cheesy Baked Squash Rounds
Got leftovers of these delicious cheesy baked squash rounds? Lucky you! Just let them cool completely and then pop them into an airtight container in the fridge. They’ll keep nicely for 3-4 days. When you want to reheat them, the best way is back in the oven! A few minutes at 350°F (175°C) will warm them through and get that cheese bubbly again. The microwave works in a pinch, but the oven keeps the texture much better.
Estimated Nutritional Information
Just a quick note on the nutrition for these Cheesy Baked Squash Rounds: the following is an *estimated* breakdown per serving. Keep in mind that these numbers can totally vary depending on the exact size of your squash, the brands of cheese and oil you use, and how generously you measure things. It’s just a general idea!
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Amazing 40-Minute Cheesy Baked Squash Rounds
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Easy and delicious cheesy baked squash rounds.
Ingredients
- 1 acorn squash, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss squash rounds with olive oil, salt, and pepper.
- Arrange squash on a baking sheet.
- Bake for 15-20 minutes, or until tender.
- Sprinkle with Parmesan and mozzarella cheeses.
- Bake for another 5-7 minutes, or until cheese is melted and bubbly.
- Garnish with fresh parsley if desired.
Notes
- You can use other types of squash like butternut or delicata.
- Adjust salt and pepper to your taste.
- Add other seasonings like garlic powder or paprika.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: squash, baked, cheese, vegetarian, side dish