Name: Parmesan Herb Roasted Acorn Squash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 acorn squash; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup freshly grated Parmesan cheese; 1 tablespoon chopped fresh parsley (optional for garnish)

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Golden roasted acorn squash slices tossed with savory herbs, garlic, and freshly grated Parmesan — this Parmesan Herb Roasted Acorn Squash is one of those side dishes I keep coming back to during the colder months. It's cozy, flavorful, and brings out the best in this naturally sweet winter squash. Whether I’m prepping for a simple weeknight meal or a big holiday dinner, this recipe always makes the table feel complete.

Parmesan Herb Roasted Acorn Squash

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 acorn squash

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon salt

¼ teaspoon black pepper

½ cup freshly grated Parmesan cheese

1 tablespoon chopped fresh parsley (optional for garnish)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

I carefully cut the acorn squash in half, scoop out the seeds, and slice each half into ½-inch thick wedges.

In a large bowl, I toss the squash slices with olive oil, minced garlic, thyme, rosemary, salt, and black pepper until every piece is well coated.

I arrange the slices in a single layer on the prepared baking sheet.

I roast for 25 minutes, flipping the pieces halfway through to ensure even browning.

I then sprinkle the Parmesan cheese evenly over the squash and return the tray to the oven for another 5–10 minutes, or until the cheese is golden and melted.

I remove the squash from the oven, garnish with chopped parsley if I’m using it, and serve warm.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Calories per serving: 170 kcal

Variations

When I want to switch things up, I sometimes use freshly grated Asiago or Pecorino Romano instead of Parmesan for a stronger cheese flavor. For extra crunch, I occasionally toss in some toasted pine nuts or chopped walnuts before serving. If I’m craving a bit of heat, a pinch of red pepper flakes added to the herb mix does the trick. And for a sweeter take, I’ve tried adding a drizzle of maple syrup just before roasting — it adds a lovely contrast to the savory cheese.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 4 days. To reheat, I either pop them in the oven at 350°F (175°C) for about 10 minutes or warm them in a skillet over medium heat until heated through. The microwave works too, though the squash won’t be as crisp. I don’t recommend freezing this dish, as the texture of the squash and cheese can become watery when thawed.

FAQs

How do I cut acorn squash safely?

I use a sharp chef’s knife and a stable cutting board. I often microwave the squash for 1–2 minutes first to soften the skin slightly, which makes cutting easier.

Can I leave the skin on the acorn squash?

Yes, the skin becomes tender during roasting and is totally edible. I like the texture it adds, but it’s also easy to peel away after cooking if preferred.

Can I make this recipe ahead of time?

I often prep the squash slices and mix the herbs and oil ahead, storing them separately. Then I roast everything fresh for the best texture, though it can be fully cooked and reheated if needed.

What can I serve this with?

I usually serve this alongside roasted chicken, pork tenderloin, or a hearty grain salad. It’s also great on a holiday table next to stuffing and cranberry sauce.

Is this recipe low carb?

Yes, acorn squash is relatively low in carbs compared to other starches, and with no added sugar or breading, this side dish fits nicely into a lower-carb eating plan.

Conclusion

This Parmesan Herb Roasted Acorn Squash is one of my go-to fall and winter recipes — simple, wholesome, and full of comfort. It’s a versatile side that balances sweet, savory, and cheesy in every bite. Whether I’m cooking for myself or a crowd, this dish always disappears fast.

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Parmesan Herb Roasted Acorn Squash

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Golden roasted acorn squash slices tossed with garlic, thyme, rosemary, and Parmesan cheese. This cozy, flavorful side dish is perfect for fall and winter meals, offering a sweet and savory balance in every bite.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the acorn squash in half, scoop out the seeds, and slice each half into ½-inch thick wedges.
In a large bowl, toss the squash slices with olive oil, minced garlic, thyme, rosemary, salt, and black pepper until well coated.
Arrange the slices in a single layer on the prepared baking sheet.
Roast for 25 minutes, flipping halfway through for even browning.
Sprinkle Parmesan cheese evenly over the squash and return to the oven for another 5–10 minutes, or until cheese is golden and melted.
Remove from the oven, garnish with chopped parsley if desired, and serve warm.