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.
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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I made this for my work harvest potluck lunch and everyone loved them! Thank you so much for all of your tested and perfected recipes! I have shared the recipe with my coworkers. By the way, there was about 100 people at the potluck and 4 large squash was sufficient although there were none left to take home.
Hi Dani – I’m happy to hear this recipe was a hit with your work potluck crowd! That’s a lot of bellies to feed, haha.
This was a simple and delicious dish, full of the savory flavors of Fall. Typically acorn squash leans on the sweet side, but this variation has just the right blend of spices to made it palatable to those who prefer a saltier flavor profile. I’ve added fresh rosemary which really makes it sing. I’ve made it twice already this season and have recommended it to friends as well.
Thrilled to hear you’ve been enjoying this roasted squash recipe so much!
I was hesitant to make this dish due to the Parmesan cheese. I am so glad that I went ahead and made this dish. The herbs and the cheese really complement The acorn squash without overpowering.
Hi Malissa – I’m so glad you enjoyed the flavors and parmesan cheese in this roasted acorn squash!
I love this recipe! But I love ALL of Lisa’s recipes and have been making them for years. She is the number one food blogger site I forward to friends and family looking for healthy, delicious, tried and true recipes you know have been tested.
Her breads are amazing, veggie dishes, meats, seafood, everything.
Also Lisa, your site is beautiful and easy to use and chock full of wonderful info. I love your product recommendations, too. Those are super helpful for saving time when looking for items. You’ve expanded my repertoire of things I feel comfortable cooking and tools I use. Thank you!!!
Aww, thanks so much, Karin! I really appreciate you trusting, making, and sharing my recipes with your family and friends. That really does mean so much. And I’m glad you enjoy all of my product recommendations as well! :)
I love acorn squash. This recipe is over the top. Best tasting acorn squash ever and a new family favorite.
Woot! Happy to hear this is your favorite acorn squash recipe, Pam!
The recipe looks amazing!
Do you think I can swich acorn squash it with hokaido pumpkin?
do you eat the skin of the acorn squash?
Yes! It’s soft enough to eat. Enjoy!
Love finding a new recipe for squash. This one is a keeper. Delicious and easy!
So happy you love it!
I now have a delicious new recipe to add to my fall rotation. It turned out great just as written. Thank you for sharing!
So happy you enjoyed this recipe, Dawn!
This recipe is fantastic! I used delicata squash because I had one on hand, but other than that I followed the recipe. Easy to prepare, very flavorful and the textures are perfect. I had a few slices left over which I cut up and added to a salad, also delicious. I am going to make this for Thanksgiving.
I’m happy you loved this recipe, Louise! Enjoy it again for Thanksgiving. :)
Thank you Lisa for this wonderful butternut squash recipe. It is a winner at my family’s table.
So glad you’ve been enjoying this recipe!
Every fall this recipe is a staple in my house!!! It always turns out amazing and is a fan favorite for dinner!
Thanks for coming back to make it year after year, Cassidy!
This is my go to recipe for Delicato Squash. I made it for dinner guests and all of us loved it. Thank you!!!
Wonderful! So happy to hear everyone loved it!
This looks so good. Is the nutrition info for the whole recipe?
Hi Alan – the nutrition info is per serving. Enjoy!
Made tonight. Way too salty. Should have realized Parmesan cheese is salty enough. Otherwise nice recipe
This is my new go-to method for cooking acorn squash. I didn’t even know the skin was edible! I made delicata squash this way as well and it was delicious. Thank you for this wonderful recipe!
Yes, most people aren’t aware you can eat the skin, but it’s delicious!
I just made this tonight! I changed the parmesan to a hard goat cheese and left out the garlic since I can’t do garlic and cow dairy. It was so easy and delicious!~
So glad you enjoyed it, Janet!
I’ve made this recipe at least 5 times before and it’s amazing in taste and easy to make!
Can I prep this recipe the night before without baking? I’m having a get together on Halloween, I also work outside the home and get home at 5 pm but guest are coming at 6 pm. Thank you for the amazing work that you do ❤️
Yay, I’m so happy you love it, Joanna! And in terms of prep, you’re good with slicing the acorn squash ahead of time. I’d just wait until right before baking to season with the cheesy herb mixture. Happy Halloween!
I’ve made this recipe several times. It’s always a sensational hit!
Yay, happy to hear that!
I haven’t tried any of these but I most definitely will they look so delicious and healthy. I can’t thank u for the time it takes to get these recipes posted . I look k forward to making more of your recipies .
Have a Blessed Day
Lisa j
I made this the other day and my adult son and I both loved it. Thank you!
Wonderful! Happy to hear you both enjoyed this recipe. :)
Amazingly tasty and so easy to prepare! Thank you!
Yay! Glad you’re loving this way of making acorn squash, Luba.
It looks wonderful. I’m looking forward to trying it this week but I would have to make it ahead of time. Any hints for the best way to reheat it?
Hi Odette – I would reheat it back in the oven, until warmed through. Enjoy!
Loved making this squash without brown sugar and butter. Served with halibut and roasted tomatoes. looked great on the plate and tasted even better. Thank you.
What a delicious, balanced fall meal, Mark! Glad this roasted squash was a hit!
I was looking for a different way to make acorn squash and found your recipe! It was delicious and I never knew you could eat the skin! It was so soft and then the parm cheese just gave a great crunch! Will definitely be making this again and can’t wait to try more of your recipes!!
Glad you enjoyed this savory variation of roasted squash, Kathleen!
Delicious, such a great change from the usual sweet recipes for acorn squash and far tastier.
Glad you enjoyed this savory variation, Christine!
I made a beef roast today when My mom and all ofur of my sons came for dinner. I wanted seasonal veggies, so I chose to try your Parmesan Herb Roasted Acorn Squash. It was a hit, with some even taking leftovers home! Fortunately there’s still a little left for me for this week.
It went together so easily, and went into the oven to roast while I mashed potatoes and made gravy. This is another keeper! I’m looking forward to leftovers tomorrow!
What a perfect pairing with your beef roast, Sue! Glad this side dish was a hit with the whole family!
Excellent side dish! Salty and sweet. Crunchy on the outside and tender inside. A real winner!
Yay! Glad you loved this roasted acorn squash, Debbie!
Made this tonight and it was fantastic!
Wonderful! Glad you loved this side dish, Lisa!
Can this be cooked in an air fryer? If so, what temp and how long?
Can you use fresh basil, thyme and oregano or is it better with dried herbs?
Hi Kevin – for this recipe I’d stick to dried herbs, as fresh ones may burn a bit when roasted. Enjoy!
yay a new way to make it then what i have been doing, also you can do cabbage and cauliflower the same way, as the other veggies you said can roast.
Yes, you can use the same seasoning for other veggies as well, Ramona!
I received an acorn squash in my CSA box and had no idea what to do with it. Your recipe sounded good so I made it and served it to my veggie-adverse husband and teen. They actually ate it all and had seconds! It was delicious. I plan on following your recipe exactly as-is when I next make it. The teen even said it seemed like something that Erewhon would have ;)
Yay, I love to hear winning dinner stories like that! And make sure to tell your teen that it’s much cheaper to make Erewhon-like recipes at home, haha. ;)
Made this today & family loved it! 💗💗💗
Wonderful! So happy you and your family loved it!
I will try this tonight!
Let us know your thoughts, Denise!
I am always looking for new foods to try and came across this recipe. It was absolutely delicious! I have never ate acorn squash before and was surprised at how good it was. I will definitely make this recipe again.
Glad your first time making acorn squash was such a success, Tammy!
Another easy, delicious recipe! Thank you Lisa.
Glad you’re loving this roasted acorn squash, Susan!
Very delicious. I sliced really thin. Good in so many ways! I wonder how butter cinnamon and brown sugar coating would do. ?
You can certainly do that for a sweet variation, Mari!
I am making this recipe to bring to a Thanksgiving Dinner. Should I have the host reheat it or can it be served warm/room temperature? Thanks!
I would reheat it a bit if you can, Marcy!
I have never tried acorn squash before. It was a hit at the dinner table! I shared the recipe with my mother in law and she’s making it this week.
Amazing! I’m glad this roasted squash was such a hit, Tammy.
This was amazingly delicious!!
Glad you loved this roasted acorn squash, Susan!
Can I substitute the finely grated Parmesan cheese in the jar if I don’t have fresh cheese? And can I add shredded Mozzarella?
Hi Robbie – Yes, you can use pre-shredded cheese if you don’t have a fresh block!
Excellent recipe! All five of us at a little dinner party really enjoyed the squash. Who knew that even the skin could become so delicious?! Thank you!
Thrilled you loved this roasted acorn squash, Jan!
I have not bake yet. I just moved into my new apartment. I will try this recipes once I get all settled. I cannot wait to make this.
Can’t wait for you to try this, Lauren!
Absolutely delicious!
Glad you’re loving this side dish, Laura!
Wow so delicious. I always loved squash growing up and my mom makes it every year just for me but in my older years, the brown sugar was too sweet. Afraid to tell her, I power through it every year. Recently at the grocery store I decided to try something new and googled recipes. This one popped up and wow. Hand shredded the cheese as suggested (a larger shred) and absolutely delicious… so much so, I signed up for the email for future suggestions!! Thank you Lisa!
Happy to hear you found the perfect savory version to make for roasted acorn squash, Christine!
I’ve made this recipe numerous times and it’s a go-to when I have to bring something to a potluck now! Everyone loves it!
I have a bunch of dried Herbs de Provence seasoning to use up, so I have been using that in place of the dried herbs mentioned here and it’s delicious!
Hi Michelle – Thrilled to hear you’ve been loving this roasted acorn squash side dish so much! I’m sure the Herbs de Provence is a great alternative.
My two pickiest eaters took a bite to say they tried it. Both went back for two slices. I made sure spoon all the cheese goodness onto the slices before putting into oven. Definitely saving this one!
Hi Stacy – Thrilled to hear this roasted acorn squash dish was such a hit with your pickiest eaters!
I was trying to find different ways to cook squash as I know I needed to eat more veggies, Loved this recipe!
This is such a delicious way to enjoy roasted acorn squash! Glad you loved it, Pam.
Loved this. Served with poached cod loin and brown rice. A keeper recipe!
Hi Dena – That sounds like such a delicious meal! Glad this roasted acorn squash was the perfect addition.
My husband and I really enjoyed this recipe. He isn’t a fan of sweet squash recipes and I’ve been determined to convince him that he likes squash, this recipe did the trick! I used the left overs in a salad with arugula, a bit of feta cheese, pepitas and homemade vinaigrette dressing and it was delicious! Making more for lunch prep! Thank you!!
Yay! Now your husband can enjoy all the deliciousness roasted acorn squash has to offer. Love the idea of tossing this with a salad as well, Jennifer!