Parmesan Herb Roasted Acorn Squash
151 Comments
Updated May 23, 2024
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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.
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 Thanksgiving 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!
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!
Mix it all up! Toss the squash slices with oil, parmesan, garlic, salt, basil, thyme, and oregano.
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!
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!
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
- Roasted Brussels Sprouts
- Honey Glazed Carrots
- Roasted Sweet Potatoes
- Roasted Broccoli
- Garlic Herb Roasted Potatoes
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
Description
Ingredients
- 2 acorn squash (small to medium sized)
- ¼ cup extra-virgin olive oil
- 1 cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- 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.
- 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.
- 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.
- Transfer the roasted acorn squash to a serving platter and enjoy!
Nutrition
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So incredibly delicious! They were eaten within minutes. Will definitely make this again!
Yay, happy you loved this roasted acorn squash, Terri!
What a fabulous way to enjoy the fall and its richness in taste and color. I appreciate this recipe to have on hand now all year round.
It’s always a must-make for squash season!
Being dairy free I’m wondering if you could use nutritional yeast instead?
Yes, that’s fine!
Oh, this was easy and so yummy! I could have eaten an entire squash on my own.
It really is such a delicious way to cook acorn squash!
SO delicious! My husband loved it. This will be on our regular rotation from now on. I served with baked fish and green beans,
What a delicious meal! I’m glad you both enjoyed this roasted acorn squash :)
This is a delicious recipe for acorn squash!! It will be my go to recipe. My family loved it and would be great for company
I’m happy you loved it, Kathy!
Delicious- do you eat the skins or just eat around it? I know with some squash, people eat the skin, but I’m thinking this type of squash the skin would be too tough🤷♀️
Can’t wait to make it this way!!
I typically will eat the skin since it becomes very soft!
Absolutely delicious! I made it exactly as written and the extra mixture that I added to the slices on the pan were yummy and crunchy! Served with thick pork chops and a salad.
Wonderful! I’m glad this roasted acorn squash recipe was a success, Traci.
I am wondering what the serving size is for the nutrition information given. The sodium is 490 and I am working on sodium intake. Thanks! Meg
It will depend on how big your squash is, but I’ve divided the recipe into 6 servings.
Our favorite way to eat squash! We lovingly refer to these as squash ribs in our home!
Excellent!!
Happy to hear you love this roasted acorn squash, Donna!
This recipe did not disappoint at all. It’s very easy but when I first started it I thought you needed to have the coating stick to it .It doesn’t stick very well, whatever does not stick just lay it on top put it in the oven and it came out fantastic.
You can give it an initial toss, but make sure you grab all the leftover parmesan in the bowl and sprinkle on top of each one!
Thank you so much for sharing this recipe! Our acorn squash is coming on early this year, so some won’t wait until Thanksgiving. I paired it with lentils and chicken (marinated in the same spice combo as the squash). It made a lovely summer meal. The entire family loved it. Even got a fist pump from the youngest! So fist pump back to you, my friend, for the healthy meal idea!
What a delicious meal! I’m glad you love this roasted acorn squash, Serena.
Making it now..do you eat the green part?
Hi Kristy – Yes you can eat the green part!
This squash recipe is wonderful. I made this the day after Easter with a baked chicken and carrots. My family was not disappointed and I saved this as a favorite recipe. Everything blended so well together and after having some sweets the day before, all the healthy veggies were just what we needed. (Although technically this acorn squash is technically a fruit, we eat it as a veggie.) Thanks for sharing with us.
So happy you and your family loved this acorn squash recipe, Lynda! And sounds great with baked chicken and carrots.
I made this twice. One with regular cheese and one with plant-based cheese. They both came out great. The acorn squash comes alive.
Hi Carmen – Both options sound great!
Delish, I added a small amount of cayenne pepper.
Hi Lynn – Love the addition of cayenne pepper to this!
I made this last night. I’ve NEVER made or eaten acorn squash before. It was easy and delicious. Directions were perfect. thank you.
Hi Kelley – Oh yay! I’m glad your first time making squash was perfect.
This was a great recipe! The herb combination and parm cheese too the acorn squash to a different level. Thank You!
Hi Karen – I’m glad you love this roasted acorn squash recipe!
It’s DELICIOUS!!! Mmmm!!! Just made it & I absolutely LOVE IT!! Thx!!☺️
Hi Chelsey – Happy to hear you love this roasted acorn squash dish!
My 3rd time to offer this recipe to my employers, sounds they loved it! Thank you for sharing. Absolutely delicious!
This was awesome!!!!! Thanks so much for the recipe that will be added to the weekly rotation for sure!!!!!! Taste was amazing!!!
I’m so glad you loved this roasted acorn squash, Karen!