Savory Roasted Acorn Squash Recipe (Parmesan Herb)
Nov 04, 2024, Updated Nov 28, 2024
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Roasted Acorn Squash with Parmesan and Herbs is a favorite winter side dish. We love to top the thick slices of squash with parmesan and herbs for a savory twist. It’s an easy squash recipe for your holiday table, or serve it as a filling vegetarian main dish.
Serve with the best roasted chicken or Thanksgiving turkey recipe.
Why you’ll love this recipe
The savory blend of parmesan, garlic, and fresh herbs infuses each bite with a rich, complex flavor that perfectly complements the squash’s natural sweetness. The beautiful presentation is an excellent addition to a holiday meal!
You’ll also love our roasted butternut squash recipe and autumn squash soup.
Table of Contents
Simple Ingredients
This easy squash recipe requires only a few fresh ingredients and pantry staples.
- Acorn Squash: Small to medium-sized acorn squash, perfect for roasting; their natural sweetness pairs beautifully with savory seasonings.
- Extra-Virgin Olive Oil: High-quality olive oil that adds richness and helps the seasoning adhere to the squash slices.
- Parmesan Cheese (Parmigiano-Reggiano): Finely grated to create a savory, slightly nutty crust on the roasted squash.
- Garlic Powder: A concentrated garlic flavor that infuses the squash with a subtle, earthy taste.
- Kosher Salt or Sea Salt: Enhances the natural flavors of the squash while balancing the sweetness.
- Paprika (or Chili Powder): Adds a hint of warmth and depth to the savory spices; choose chili powder for a spicier kick, or paprika for a milder, smoky flavor.
- Fresh Thyme: Provides a delicate, lemony, and slightly peppery note that brightens the dish.
- Fresh Rosemary: Offers a robust, piney flavor that complements the earthiness of the squash and ties together the savory elements.
See the recipe card for quantities.
How to Make Roasted Acorn Squash
Follow these easy step-by-step photos for a visual guide to making this recipe. Find the printable recipe card at the bottom of this post.
Scoop out the flesh of the acorn squash with a large spoon.
Using a sharp knife on a cutting board cut squash halves into slices with the skin on.
Season the squash slices with olive oil.
Add the fresh herbs and toss to combine.
Sprinkle with parmigiano cheese and toss again.
Place squash on a sheet pan or rimmed baking sheet and bake at 425 degrees F. Roast acorn squash until golden brown, flipping halfway through.
Enjoy your tasty acorn squash that is perfect for any occasion.
Topping Variations
- Maple Pecan Crunch: Drizzle maple syrup over the squash before roasting and sprinkle with chopped pecans and brown sugar for a sweet, caramelized glaze and a crunchy, nutty finish. You’ll love this sweet option.
- Balsamic Glaze and Feta: Drizzle a balsamic glaze over the roasted squash and add crumbled feta cheese for a tangy-sweet contrast with a creamy, salty touch.
- Brown Butter Sage: After roasting the squash, drizzle brown butter over it and top with crispy fried sage leaves for a rich, nutty flavor and an earthy finish.
FAQs
Yes, you can substitute acorn squash with other varieties like butternut squash or delicata squash. Adjust the roasting time as needed, since different squashes may cook at different rates.
No, the skin of acorn squash is edible and becomes tender after roasting. You can leave it on for added texture and nutrients.
Yes, you can prepare the squash and seasoning mixture ahead of time, then roast it just before serving. Alternatively, roast the squash in advance and reheat in the oven at 350°F (175°C) until warmed through.
To make this recipe vegan, simply omit the parmesan cheese or substitute it with a vegan parmesan alternative.
How to Store and Reheat
Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the squash slices on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. You can also reheat in the microwave for 1-2 minutes, though the squash may lose some crispness.
My Pro Tip
Recipe Tips
- Uniform Slices: Cut the squash into even slices to ensure they cook evenly and roast to the same level of tenderness.
- Don’t Overcrowd: Arrange the slices in a single layer on the baking sheet with space between them to allow for proper browning and crispiness.
- Flip Halfway: Flip the slices halfway through roasting to get both sides nicely caramelized.
- Add Fresh Herbs at the End: For an extra burst of herb flavor, sprinkle fresh thyme or rosemary over the squash just before serving.
More Vegetable Side Dishes
What To Serve With This Recipe
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Savory Roasted Acorn Squash
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
Roasted Acorn Squash with Parmesan and Herbs is a favorite winter side dish. We love to top the thick slices of squash with parmesan and herbs for a savory twist. It’s an easy squash recipe for your holiday table, or serve it as a filling vegetarian main dish.
Ingredients
- 2 small to medium-sized acorn squash, halved lengthwise, seeded, and sliced into 1-inch thick slices
- 1/4 cup extra-virgin olive oil
- 1 cup finely grated parmesan cheese (Parmigiano-Reggiano)
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 teaspoon paprika or chili powder (depending on your heat preference)
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
Instructions
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Preheat Oven: Set your oven to 425°F (220°C).
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Prepare the Squash: Slice a small portion off the top and bottom of the squash to create flat surfaces. Stand the squash on a flat end and carefully slice it in half lengthwise. Scoop out the seeds using a spoon, then cut each half into 1-inch thick slices.
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Seasoning: In a large bowl, combine the olive oil, garlic powder, kosher salt, paprika (or chili powder), fresh thyme, and rosemary. Mix until well combined.
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Coat the Squash: Add the squash slices to the bowl, tossing them until each piece is evenly coated with the herb mixture.
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Parmesan Topping: Sprinkle the finely grated parmesan cheese over the coated squash slices, ensuring each piece gets a generous amount.
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Roasting: Arrange the squash slices in a single layer on a baking sheet (optional: lined with parchment paper). Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until the squash is tender and the parmesan is golden and crispy.
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Serve: Remove from the oven and let cool slightly before serving. These savory roasted acorn squash slices are perfect as a side dish or a light, flavorful snack.
- Prep Time: 10 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: American
The photo and recipe were so inviting I had to make it. It was beyond delicious. So simple and elegant. A Keeper in my recipe files. Thank you for all your recipes. I trust your recipes as they are tried and true to instructions.
This made my day! So happy to hear this. Here’s to many, many more delicious recipes coming your way!