Parmesan Herb Roasted Acorn Squash


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A platter of this parmesan herb roasted acorn squash is simple, impressive, and oh-so-delicious. The squash slices are perfectly tender, coated with a golden cheesy seasoning, and layered beautifully for the best side dish ever.

Parmesan herb roasted acorn squash on a platter with a fork
Photo: Gayle McLeod

Before making this recipe, I realized it had been way too long since I’d cooked acorn squash. I always make batches of roasted butternut squash by default (also to make my roasted butternut squash soup). But roasted acorn squash slices are so much easier to serve. Plus, it may just be one of the best-looking side dishes, don’t ya think?

And don’t even get me started on the parmesan herb seasoning. It’s so good and really brings the acorn squash to life. So if you need a new veggie side dish to add to your rotation — this parmesan herb roasted acorn squash should definitely be at the top of your list!

Ingredients for parmesan herb roasted acorn squash on a table

Roasted Acorn Squash Recipe Ingredients

Initially, I tested a maple and cinnamon roasted acorn squash recipe, hoping for a sweet result. But I’ll be honest, it tasted super bland to me as the squash just soaked up all the maple, and yet, there was a naturally savory undertone. So, I then tested this version with my favorite Italian herb seasoning that stands the test of time for everything — plus a little cheese of course! It made ALL the difference for the most highly addictive, best ever acorn squash recipe.

  • Acorn Squash: Look for ones that are firm, with dark green coloring. It’s okay for them to have some orange spots. But if there’s a lot of orange coloring, that means it’s overly ripe.
  • Cheese: When it comes to parmesan cheese, I always buy a fresh block to grate. It tastes so much better than the shredded packaged version and has a better texture for roasting!
  • Herbs: A blend of garlic powder, dried basil, dried thyme, and dried oregano complements the parmesan perfectly.

Helpful tip: The skin is consumable, so don’t peel it off! It’ll become soft enough to eat after it roasts. Plus, it helps keep the flesh together to form perfect slices.

Find the printable recipe with measurements below.

How To Make Roasted Acorn Squash

Prep the acorn squash. Slice the top and bottom off, then slice it in half. Scoop out the seeds with a spoon, then slice each half into 1-inch thick slices. Side note – if your acorn squash isn’t ripe yet, it will be a bit harder to slice through!

Sliced acorn squash on a cutting board before roasting

Mix it all up! Toss the squash slices with oil, parmesan, garlic, salt, basil, thyme, and oregano.

A bowl of sliced acorn squash before roasting

It’s baking time. Place the squash slices on a parchment-lined baking tray and bake for 20 to 25 minutes at 425°F (220°C). They should be soft and slightly golden!

A baking sheet filled with parmesan herb roasted acorn squash

Helpful tip: If you want a thicker parmesan crumble on top, pile any of the leftover parmesan herb mix on top of each squash slice before baking. It’ll be extra delicious!

A white platter of parmesan herb roasted acorn squash

Storage Tips

  • To store: Any leftover squash can be stored in an airtight container in the fridge for up to 5 days. Just keep in mind that it will soften over time.
  • To freeze: Let any slices completely cool before popping them in the freezer. Place them in a freezer-safe container or bag for up to 3 months. And to prevent the slices from sticking to each other, you can add parchment paper in between.

More Easy Roasted Vegetables

I’m excited to see all your platters of this parmesan herb roasted acorn squash this holiday season! If you make it, be sure to drop a comment below on how it turned out.

Parmesan herb roasted acorn squash on a white plate with forks

Parmesan Herb Roasted Acorn Squash

5 from 12 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 servings
Author: Lisa Bryan


This roasted acorn squash recipe is tossed in the most delicious parmesan herb seasoning. Perfect for a holiday vegetable side dish recipe!



  • Preheat the oven to 425°F (220°C). Slice the top and bottom of the 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.
    Slicing acorn squash on a wooden cutting board
  • Add the squash to a large mixing bowl along with the oil, parmesan, garlic, salt, basil, thyme, and oregano. Use your hand to toss the ingredients together, until well mixed.
    Mixing acorn squash slices with seasoning in a bowl
  • Place the squash slices on a parchment-lined baking tray. If there's extra parmesan herb mixture in the bowl, just press that onto the top side of the slices. Bake for 20 to 25 minutes, until soft and lightly golden on top.
    Roasted acorn squashes on a baking tray
  • Transfer the roasted acorn squash to a serving platter and enjoy!
    A white plate of parmesan herb roasted acorn squash


Calories: 210kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 15mg | Sodium: 490mg | Potassium: 540mg | Fiber: 2g | Sugar: 0.03g | Vitamin A: 678IU | Vitamin C: 16mg | Calcium: 201mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: Parmesan Herb Roasted Acorn Squash, Roasted Acorn Squash
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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Recipe Rating


  1. This was really good! I only had one squash, but used the herbs in the quantities given for two – I used a little over a half cup of fresh parmesan.
    I reserved a little parmesan and sprinkled it on at about 25 minutes and then turned the oven to broil for about 5 minutes. I think next time, I’ll bake at 450 and keep a little more parm for the final sprinkle.

    1. Always a good idea to keep extra parmesan for sprinkling on top! Glad you enjoyed this roasted acorn squash though, David.

  2. Loved this recipe and so did my family!
    It was a lot of work cutting the squash,
    but the ingredients were simple and the
    result was really tasty. This squash had to
    share the oven with another vegetable at
    a lower heat, so it cooked longer but
    was just fine.5 stars

    1. Happy you loved this roasted acorn squash! Yeah, it does take a bit of work to cut the acorn squash. You can always soften the squash a bit by microwaving it for a couple of minutes. But glad you loved the end result!

  3. Hi Lisa, we don’t have all those squashes down under haven’t really heard of them. Would pumpkin or zucchini work or have they too much moisture???

    1. Pumpkin would likely be a fairly close swap for this recipe, as another winter squash. Zucchini could work but you’d have to cook it for less time as it’s softer and more delicate. Enjoy!

  4. 4 acorn squash seeds produced 80 squash so far! Grateful to find the delicious recipe for the parmesan, herb roasted squash. I will pass on this recipe with abundant squash to friends:)5 stars

  5. We had this tonight with Turkey meatloaf and mashed potatoes. The squash was outstanding!  We loved it. I’ll definitely be making this again. The recipe was easy and cleanup was a breeze with the parchment. 5 stars

  6. I did not have Acorn squash so I made this tonite with Delicata and it was a big hit. My husband and I both loved it and there were no leftovers!5 stars

  7. Oh my, just roasted acorn squash slices using this recipe! Yum-O!!! Eating with grilled steaks. Delish! I love your recipes and look forward to your upcoming book!!😋😋😋5 stars

  8. I made this tonight, and the squash was delicious. I like the savory flavor; i haven’t baked acorn squash for a long time! Thanks again for a delicious recipe and easy to prepare. The hardest part was cutting the squash!5 stars

    1. Yeah, cutting the squash is always the hardest part. You can microwave the squash for a minute or two to soften it up next time. :) Enjoy!

  9. This is my new favorite squash recipes! I didn’t have acorn squash on hand. Instead used large dumpling squash.  Turned out great. Looking forward to trying with acorn squash.  Thank you!5 stars