Introduction

Parmesan Herb Roasted Acorn Squash is a simple yet flavorful side dish that highlights the natural sweetness of acorn squash. Coated in a savory blend of parmesan and herbs, this dish is perfect for cozy dinners or holiday meals.

The image shows a white plate filled with roasted acorn squash slices, each about one layer thick, arranged in a slightly overlapping pile. The squash has a rich golden-orange color with dark green edges showing the skin, and a crispy, lightly browned texture on the top with visible small bits of seasoning and melted cheese. Small green parsley flakes are sprinkled over the squash, adding a fresh pop of color. A silver fork and knife rest on the left side of the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 425°F (220°C). Slice off the top and bottom of each acorn squash to create flat surfaces.
Step 2: Stand each squash on a flat end and carefully slice in half lengthwise. Scoop out the seeds with a spoon, then cut each half into 1-inch thick slices.
Step 3: In a large mixing bowl, combine the squash slices with olive oil, parmesan cheese, garlic powder, salt, basil, thyme, and oregano.
Step 4: Toss everything together using your hands until the squash is evenly coated with the seasoning mixture.
Step 5: Arrange the squash slices on a parchment-lined baking tray. Press any remaining parmesan herb mixture onto the top of the slices.
Step 6: Bake for 20 to 25 minutes until the squash is tender and lightly golden on top.
Step 7: Transfer the roasted squash to a serving platter and enjoy warm.

Tips & Variations

For a nuttier flavor, try substituting parmesan with Pecorino Romano or a mix of both cheeses.
Add a sprinkle of crushed red pepper flakes before baking for a subtle spicy kick.
If you prefer a softer texture, cover the baking tray with foil for the first 15 minutes, then uncover to brown.

Storage

Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave to maintain texture and flavor.

How to Serve

The image shows a white oval plate filled with several pieces of roasted acorn squash, each piece having two layers: a dark green outer skin and a soft, orange-yellow inner flesh. The squash slices are topped with a golden-brown, slightly crispy layer of melted cheese and seasoning, sprinkled with small bits of fresh green herbs. Two silver forks rest on the top right side of the plate. In the background, there is a small white bowl filled with chopped green herbs, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash for this recipe?

Yes, but cooking times may vary. Butternut or delicata squash can work well with similar preparation and seasoning.

How do I know when the squash is done roasting?

The squash is ready when it is tender to the fork and lightly golden on top. The edges should have a slight caramelization for the best flavor.

Parmesan Herb Roasted Acorn Squash Recipe

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4.8 from 87 reviews

This Parmesan Herb Roasted Acorn Squash recipe transforms simple acorn squash into a flavorful, savory side dish. Tossed in a blend of herbs, garlic, olive oil, and topped with finely grated Parmesan, the squash is roasted to tender, golden perfection. Perfect for autumn or any time you want a comforting vegetable dish with a crispy, cheesy crust.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Acorn Squash

2 acorn squash (small to medium sized)

Seasoning & Topping

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

Slice the acorn squash: Preheat your oven to 425°F (220°C). Start by cutting off the top and bottom of each squash so it can stand flat. Then slice each squash in half vertically. Use a spoon to scoop out the seeds and stringy pulp from the center of each half. Next, slice each half into 1-inch thick slices.
Toss with seasoning: Place the squash slices into a large mixing bowl. Add the extra-virgin olive oil, finely grated Parmesan, garlic powder, kosher salt, dried basil, dried thyme, and dried oregano. Use your hands to thoroughly toss and coat the squash slices evenly with the oil, cheese, and herb mixture for flavorful coverage.
Bake the squash: Arrange the seasoned squash slices in a single layer on a baking tray lined with parchment paper. If there is any leftover Parmesan herb mixture in the bowl, press it gently onto the top side of each slice to ensure maximum flavor and a crispy topping. Roast in the preheated oven for 20 to 25 minutes, or until the squash is tender and the tops are lightly golden and crisp.
Serve: Once the squash is roasted to perfection, transfer the slices to a serving platter. Serve warm and enjoy this deliciously savory side dish that pairs well with a variety of main courses.

Notes

Choose small to medium acorn squash for quicker roasting and easier slicing.
For a sharper flavor, use freshly grated Parmesan instead of pre-grated.
You can substitute dried herbs with fresh herbs, adjusting quantity to taste.
If you prefer a softer texture, cover the squash with foil for the first 10 minutes of baking, then uncover to crisp the tops.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

Keywords: roasted acorn squash, parmesan herb squash, autumn side dish, baked squash, easy vegetable recipe