Parmesan Herb Roasted Acorn Squash
220 Comments
Updated Oct 16, 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
Video
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 delicious! Definitely will happen again. ?How much is a serving size in nutrition?
Hi Sharon – I would say each serving size is about 3 to 4 slices of squash, depending on how big your squashes are.
My dad is a type 2 diabetic 96 yr.old. We’re trying to bring his A1C from 8 – 7 by strict diet. I have learned to cook with squash ans he likes it. Your parmesion acorn squash is amazing! Thank you for such good low carb recipes. It really helps me out a lot.
Hi Nancy – I’m glad this roasted acorn squash recipe has worked out perfectly for everything you need!
This was excellent, and I fully enjoyed it, and will be making it again
I’m happy to hear you loved this roasted acorn squash!
So simple. So delicious! Perfect timing finding this. I’ll be making it all season!
I’m glad you enjoyed it, Nicole!
This was by far the biggest hit at Thanksgiving!! Its an unusual side dish and tasted amazing.
Thank you so much for all the wonderful recipes you share. It is so much appreciated!
Yay, so happy to hear that! Hope you had a wonderful Thanksgiving, Michael!
Thanks for the recipe! I made this with vegan Parmesan and one acorn, one delicata squash and it was delicious!
Happy you enjoyed it!
Delicious! I made a side dish for Thanksgiving to bring to my in-laws, and I got raves left and right! It was my first time making it and definitely not my last. My mom in law asked if I could make it again for Christmas!
Oh wonderful, so happy everyone loved the recipe!
I’ve made the recipe twice. It was delicious the first was a test. The second was for Thanksgiving. It got rave reviews. I tweaked the recipe, slicing the pieces in full circle with a hollow in the center and cooked as instructed, then used a large ice cream scoop to place the turkey dressing in a mound in the center of the circle. Voilà! When space is a premium on a Thanksgiving plate, this solved the space issue plus was a beautiful presentation. Sorry there is no place to post a photo.
Happy you loved the recipe, Rory! And what a wonderful serving idea, so creative!
Fantastic! Made with Herbs de Provence and fresh shredded Parmesan. My son was disappointed that Dad ate all the leftovers for breakfast – that’s a winner in my book!
Haha, I’d say that’s a winner as well! Happy you all loved it.
First time trying it – your site inspires me to try new methods or vegetables so thank you! Had to make a new batch because we ate the first before the main dish was done. This one is going to be on repeat all fall/winter!
Oh wonderful! That always makes me happy to hear when people discover new vegetables they love. Enjoy!
Loved this recipe..a big hit. If I want to make it for Thanksgiving, but I’m traveling, should I prep and then freeze and then thaw and then bake? Or cook and then freeze..and then re roast? It’ll be about 36 hours ahead of time that I have to prep it..thank you
Hi Claire – freezing might change the texture of the squash. I’d recommend pre-slicing the squash, refrigerating it, and then roasting fresh on Thanksgiving. You can also prep the parmesan herb mix (minus the oil) ahead of time. Just drizzle with oil, re-stir, and roast when you’re ready!
Everyone loved this one! Thank you so much! I served it with your pulled pork recipe from your amazing cookbook! Delicious! Both recipes I tried for the first time today.
What a delicious pairing! I’m glad you enjoyed this roasted squash recipe, Jen.
So freaking good!!! The cheese got all crispy on top of the squash. I ate the entire squash by myself.
Haha, it’s easy to do! ;)
What’s the best way to cut the squash
Super easy & oh so tasty! Family loved it. And roasting the seeds in the air fryer is an added bonus!
Yay, happy the whole family loved it, Kerri! And yes, great note about roasting the acorn squash seeds as well.
I have an abundance of acorn squash and was thinking of making this for our church’s potluck. What is the best way to keep it warm for several hours before serving?
Hi! I plan on trying this Parmesan butternut squash for thanksgiving, my question is: can this be made a day ahead of time? I am short on oven space and so I would like to prepare some dishes ahead of time! 😊
Hi Rosemary – this is best fresh if you’d like it to be crispy. Otherwise it will get a little soggy on reheating. Hope you enjoy it!
Maybe try baking the squash with just the herbs ahead of time then sprinkle with parmesan and broil to rewarm them before serving.
I have made it twice. Quick, easy and delicious.
Thank, Sandy! I’m happy you love this acorn squash recipe. :)
Awww this doesn’t let me post a photo.
Wowzy!!! 😁
This is sooooo good Lisa.
I made it with a yellow acorn squash, side dish for my tilapia and cheesy potatoes.
Super yum combination. Winner!!!
Amazing! I’m glad this roasted acorn squash was a hit, Betty.
Delish , I think I’ll use it for Thanksgiving in 25
The perfect side dish for Thanksgiving!
Made this last night. I mistakenly doubled the amount of rosemary and thyme so I increased the amount of olive oil just a little and added melted butter. It came out incredibly delicious. It’s my new favorite fall/winter side dish! The flavors all complimented each other and still had a nutty sweet finish. Absolute perfection. Thanks!
Thanks for leaving a review and glad you enjoyed this roasted acorn squash!
Anyone tried this with fresh herbs?
So easy to make and delicious. Loved it so much that we are making it again tonight.
I’m thrilled to hear you enjoyed this roasted acorn squash!
Great for a group, when you’re not sure who likes squash. They can try one scallop or a bite, without taking on a half squash. The scallop shapes make a nice presentation. I had less herb mix than I’d like; i put a bit more garlic powder. But it turned out great and everyone loved it.
I’m happy to hear everyone enjoyed this roasted acorn squash, Megan!
Made this tonight and it was super good! Even the teenager liked it. Made for a super simple but tasty dinner with rice and some leftover rotisserie chicken.
Glad this roasted acorn squash was a winner, Lisa!
The recipe brings out the sweetness of the acorn squash. It is easy to follow and the cooked squash is delicious! A keeper! Thanks for sharing the recipe!
You’re more than welcome!
I liked it. Wouldn’t say it was amazing and a must make, but it was good and I would consider making it again.
Glad you still enjoyed this version of roasted acorn squash!
I really want to try this recipe but I’m not a big fan of thyme. Is there another spice I can use instead?
Hi Marie – you can swap in a variety of herbs. How about dried rosemary, basil, or tarragon?
Am already making this a second time because we loved it so much the first time I made it! Thanks for this delicious savory option, Lisa. This is a real winner. Yum!!
You’re more than welcome, Rennie! I’m glad you all enjoyed it!
This roasted acorn squash turned out sooo delicious! I am adding it to my Thanksgiving menu, no question about it… except: where has this recipe been all my life!?
Haha, I’m so glad you loved it, Catalina!
OMG this is delicious!! and oh so easy to make
Thrilled to hear you love this roasted acorn squash!
do you eat the skins???
Yes, you can eat the skin!
Loved the savory!! Have done the spicy/sweet, but this was delicious with a grilled bone in chop!! Will definitely make again!
Oh wonderful! I’m so thrilled you loved this recipe, Peggy. And I agree, the savory flavor is a nice break from all the sweet ones. :)
So delicious!! I had some fresh rosemary on hand, so I chopped it up finely and added it as well. I’ll be making this again soon.
Love the addition of fresh rosemary! Happy you loved the recipe, Tamara!
I used pecorino Romano cheese and it was delicious! An easy and scrumptious side dish! Perfect! A nice change from maple syrup and cinnamon!
Glad you enjoyed this roasted acorn squash dish, Laureen!
Wonderful recipe. We aren’t big squash fans but I was given a few acorn squash. I didn’t want to do the brown sugar traditional way of cooking since we are avoiding sugar. We are now big fans!
Happy you loved this savory version!
Really very tasty! First time eating acorn squash and cooking it!
Happy to hear your first time cooking acorn squash was a success!
This was soooi delicious@! Will definitely be making g this for Thanksgiving! My husband gave it a two thumbs up!
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.
Always a good idea to keep extra parmesan for sprinkling on top! Glad you enjoyed this roasted acorn squash though, David.
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.
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!
A large bread knife works on tough and hard to cut fruit and veggies. Either that or a small saw from the hardware store. I just use a large bread knife. Now if the melon or fruit is bigger than this type of squash I use a bowie knife. Why? Because the blade is thick and won’t break.
Thanks for sharing, Nathaniel!
Absolutely delicious!
Thanks Kathy!
Can not mention how great it tastes as of yet. It looks delicious. My question is has anyone tried a vegan variance of this yet? My daughter is a strict vegan and thought this would be a tasty side. Thinking with nutritional yeast. Does anyone have any thoughts, thank you in advance 🙂
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???
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 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:)
Oh wow, you’ve got a lot of acorn squash to eat, haha! Hope this recipe helps you enjoy a bunch of it!
Absolutely delicious!!!
Happy to hear you’re loving this roasted acorn squash, Cheryl!
Could this recipe be made with a couple types of squash mixed together? E.g. Acorn and Kabocha?
Yes, no problem!
Amazing!!
Glad you enjoyed this roasted acorn squash!
Delicious!! It’s now a family favorite.
Awesome! Happy to hear it!
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.
Glad you enjoyed this roasted squash Susan!
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!
Glad this worked out great with delicata squash Jane!
Tried this recipe tonight and it was delicious!!!
Yay! Glad you loved this side dish Sarah.
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!!😋😋😋
Sounds amazing paired with grilled steaks!
It’s easy to make and super delicious! All my family and friends love it at Thanksgiving dinner.
Glad this was a hit Lia!
Great recipe, just made this and will make again! Spectacular taste and so soft!
Thank you!
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!
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!
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!
Wonderful! So happy you loved the recipe Valerie!