Name: Parmesan Herb Roasted Acorn Squash Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 acorn squash (halved, seeded, and sliced into ½-inch wedges); 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon dried thyme or rosemary; ½ cup grated Parmesan cheese; chopped fresh parsley for garnish (optional)

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If you’re searching for a side dish that’s both cozy and elegant, let me introduce you to my favorite: Parmesan Herb Roasted Acorn Squash! This recipe brings together sweet, nutty acorn squash, savory herbs, and a golden shower of Parmesan in a way that tastes like autumn wrapped in a toasty hug. Each bite delivers a crisp-tender texture and a flavor that feels homey but impressive enough for any dinner table. Whether you’re serving it for a weeknight meal or a festive holiday spread, Parmesan Herb Roasted Acorn Squash is about to earn a permanent spot in your seasonal rotation.

Parmesan Herb Roasted Acorn Squash Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Parmesan Herb Roasted Acorn Squash are refreshingly simple, yet each one packs a punch when it comes to flavor, texture, or appearance. These kitchen staples work together beautifully, ensuring the squash turns out perfectly spiced and deliciously cheesy every time.

Acorn squash: Choose mature, firm squash for the best flavor and texture; no need to peel them, as roasting makes the skin wonderfully tender.
Olive oil: Helps every slice turn silky and caramelized in the oven while keeping the herbs and spices evenly distributed.
Salt: Brings out the natural sweetness and depth of the squash.
Black pepper: Adds just enough gentle heat to balance out the flavors.
Garlic powder: Lends savory undertones that blend seamlessly into the roasted squash.
Dried thyme or rosemary: Choose your favorite for a woodsy, aromatic lift—either herb pairs perfectly with squash and cheese.
Grated Parmesan cheese: Melts into a golden, nutty crust for crave-worthy texture and taste.
Chopped fresh parsley (optional): Adds a pop of color and freshness to finish the dish beautifully.

How to Make Parmesan Herb Roasted Acorn Squash

Step 1: Prepare the Squash

Start by halving your acorn squash lengthwise and scooping out the seeds. Slice each half into ½-inch wedges—leaving the skin on makes things easier and it gets delightfully soft when roasted. If you’ve never worked with acorn squash before, you’ll be amazed at how easily it transforms with just a little knife work and seasoning.

Step 2: Season and Toss

Grab a large bowl and toss in your squash wedges. Drizzle with olive oil, then add salt, pepper, garlic powder, and your choice of thyme or rosemary. Use your hands or a big spoon to toss everything together until each piece is lightly but evenly coated. This little step ensures that every bite bursts with flavor and the herbs are in every nook and cranny.

Step 3: Arrange and Roast

Line a large baking sheet with parchment paper or give it a quick grease. Lay the squash wedges out in a single layer, ensuring they aren’t crowded—good air circulation is key to caramelized, roasted edges. Pop the tray into a preheated 400°F (200°C) oven for 20 minutes, letting the squash soften and start taking on color.

Step 4: Add the Parmesan

After the initial roast, flip your squash wedges so they get brown on both sides. Now comes the magical part—sprinkle a generous handful of grated Parmesan all over the squash. Return the sheet to the oven for another 15 to 20 minutes, or until the squash is golden and the cheese is crisp and fragrant.

Step 5: Garnish and Serve

Once the Parmesan Herb Roasted Acorn Squash wedges are tender and deeply golden, remove them from the oven. Scatter freshly chopped parsley over the top for a burst of color and freshness. Serve warm, and watch them disappear the moment they hit the table!

How to Serve Parmesan Herb Roasted Acorn Squash

Garnishes

A sprinkle of fresh parsley adds a lively contrast to the rich colors and flavors of Parmesan Herb Roasted Acorn Squash. You could also try a sprinkle of extra Parmesan or a drizzle of good olive oil just before serving for a glossy, mouthwatering finish.

Side Dishes

This squash is a side dish superstar—pair it with roasted chicken, seared steak, or holiday favorites like turkey or ham. It also plays well alongside a crisp salad, warm quinoa, or wild rice pilaf for a filling vegetarian meal that checks every box for flavor and balance.

Creative Ways to Present

If you’re feeling fancy, stack the squash wedges in a rainbow pattern on a big platter, or serve individual portions in small cast iron skillets for a rustic twist. Parmesan Herb Roasted Acorn Squash also looks beautiful arranged in a circle around the main dish, especially for festive gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover wedges should be cooled completely, then stored in an airtight container in the refrigerator. Parmesan Herb Roasted Acorn Squash keeps well for up to four days, making it perfect for reheating as a speedy side or tasty snack. The flavors only deepen as they meld together in the fridge.

Freezing

If you want to save extra portions for later, arrange the cooled squash slices in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags. They’ll keep for up to two months. Note that while the flavor remains delicious, the texture may soften a bit after thawing.

Reheating

To reheat, arrange the squash wedges on a baking sheet and pop them into a 350°F (175°C) oven for about 10 minutes, or until heated through and the cheese crisps up again. You can also use a toaster oven for smaller batches, which works wonderfully for keeping the edges golden.

FAQs

Can I use a different squash for this recipe?

Absolutely! While Parmesan Herb Roasted Acorn Squash is the classic, you can experiment with butternut or delicata squash if you’d like. Just adjust the roasting time as needed, since different varieties may cook more quickly or slowly.

Is the skin really edible after roasting?

Yes, the skin softens beautifully during roasting and becomes perfectly tender. It’s packed with nutrients and adds a little extra fiber to the dish, so feel free to leave it on for both convenience and nutrition.

What’s the best way to cut an acorn squash safely?

Stabilize your acorn squash on a cutting board, slice off both ends, then carefully cut it in half from top to bottom. Scoop out the seeds, then slice into wedges. A sharp, sturdy knife makes all the difference and always be sure to use a steady hand!

Can I make this recipe vegan?

Definitely. Swap the Parmesan cheese for your favorite non-dairy Parmesan alternative, or use nutritional yeast for that craving-worthy cheesy flavor. The results will still be delightful and plant-based.

How do I make the squash extra crispy?

For extra crisp edges, try broiling the finished Parmesan Herb Roasted Acorn Squash for the last two minutes. Keep a close eye to prevent burning, but this step creates an irresistibly crunchy, cheesy finish.

Final Thoughts

If you’re ready for a side dish that combines comfort, flavor, and just the right amount of wow-factor, Parmesan Herb Roasted Acorn Squash is truly a must-try. It’s easy, versatile, and sure to win over everyone at the table—give it a spin and see just how fast it disappears!

Parmesan Herb Roasted Acorn Squash Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Enjoy a delightful and flavorful side dish with this Parmesan Herb Roasted Acorn Squash recipe. The combination of savory Parmesan cheese, aromatic herbs, and tender acorn squash creates a dish that is perfect for any occasion.

Ingredients

Scale

Ingredients:

2 acorn squash (halved, seeded, and sliced into ½-inch wedges)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme or rosemary
½ cup grated Parmesan cheese
chopped fresh parsley for garnish (optional)

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Instructions

Preheat the oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Prepare the squash: In a large bowl, toss the acorn squash wedges with olive oil, salt, pepper, garlic powder, and thyme until evenly coated.
Roast the squash: Arrange the squash in a single layer on the prepared baking sheet. Roast for 20 minutes, then flip the slices and sprinkle evenly with Parmesan cheese. Continue roasting for another 15–20 minutes, or until the squash is tender and golden around the edges.
Garnish and serve: Garnish with chopped parsley if desired and serve warm.