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Parmesan Herb Roasted Acorn Squash

Parmesan Herb Roasted Acorn Squash

This savory roasted acorn squash recipe transforms a naturally sweet winter squash into a crisp, cheesy, herb-coated side dish. Sliced into thick rings and roasted at high heat, each piece develops a golden Parmesan crust with a tender interior. A simple, elegant 30-minute fall side perfect for weeknights or holiday dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, Fall Seasonal
Calories 210 kcal

Equipment

  • Sharp chef’s knife
  • Cutting board
  • Large mixing bowl
  • Baking sheet
  • Parchment paper

Ingredients
  

  • 2 Small to Medium Acorn Squash
  • 1/4 cup Extra-Virgin Olive Oil
  • 1 cup Finely Grated Parmesan Cheese
  • 1 tsp Garlic Powder
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Oregano
  • Black Pepper (optional)

Instructions
 

  • Preheat oven to 425°F (220°C). Slice off the top and bottom of each acorn squash. Stand each squash upright and slice in half vertically. Scoop out seeds and slice each half into 1-inch thick rings. Do not peel the skin.
  • Place squash slices in a large bowl. Add olive oil, Parmesan, garlic powder, salt, basil, thyme, and oregano. Toss well until every slice is evenly coated.
  • Place slices on a parchment-lined baking sheet without overlapping. Press any leftover cheese mixture onto the tops. Roast for 20–25 minutes until tender and golden.
  • Transfer to a serving platter. Enjoy immediately while hot and crisp.
Keyword fall vegetables, holiday side dish, parmesan roasted squash, roasted acorn squash slices, savory acorn squash