Parmesan Herb Roasted Acorn Squash
210 Comments
Updated Oct 16, 2024
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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.
Parmesan Herb Roasted Acorn Squash
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 love this recipe. Winter squash is a favorite of mine, and this recipe is now one of my “Go TOs” for dinner. I even made it as an appetizer for a party, using butternut squash, and it was gone before any other item on the appetizer table with many other choices! Thank you for your lovely creations!
Happy to hear this roasted acorn squash is now a favorite!
These are a delicious seasonal side dish. We like picking them up with our fingers and gnawing them to the skin! Simple enough for every day. Special enough for company and holiday meals.
Hi Beth – I couldn’t agree more! They’re the best way to make the most of acorn squash.
Served with our Christmas dinner yesterday. For some, it was the first time having acorn squash. Everyone enjoyed it especially with the wonderful seasoning.
Hi Arlene – What a great introduction to roasted acorn squash! Happy to hear everyone enjoyed it.
I found this recipe about four months ago and it’s the ONLY way we make acorn squash now. We used to make it the sweet way you refer to in your video, Lisa, but this savory method is so flavorful and EASY, we can’t resist it. I love the leftovers too, even tho they’re don’t have the ‘crunch’ you get from oven-roasted parmesan. The spices and the parmesan create such a flavorful bite; I was even surprised that the skin tasted good too! Thank you so much.
Hi Beth – Happy to hear you’ve found a new favorite way to cook acorn squash! The parmesan and herbs is definitely a sensational combo.
This side dish is absolutely delicious. Even my dog gets excited when she sees me making it. Definitely gonna be the tradition around here.
Hi Monette – Thrilled to hear this roasted acorn squash will become a holiday tradition now.
This is fantastic! It is now one of our Christmas staples!!!
Hi Holly – Happy to hear this dish has become a Christmas staple now!
Perfection!
The very best way to enjoy Acorn squash ❤️
So happy you loved it, Pammy!
This is AMAZING! Definitely a “keeper.” One of the most popular dishes for Thanksgiving dinner. Thank you, Lisa!!
Wonderful! So happy to hear you all loved it for Thanksgiving, Eileen!
It was good! I learned that one needs to use the very fine grated cheese, as opposed to the shredded. But, I didn’t use or have block cheese for this.
Hi Augustus – Happy to hear you’re loving this roasted acorn squash! And yes, finely grated cheese will work a bit better.
Tried this for the first time last night alongside filet mignon and roasted broccoli, and it was a perfect pairing. The squash is tender, flavorful, and beautifully enhanced by the savory Parmesan and herbs. It’s easy to make and versatile enough for both weeknight dinners and entertaining. Highly recommend!
Hi Tara – that sounds like a delicious meal. I’m glad you enjoyed it!
The butternut roasted squash recipe was a hit for Thanksgiving feast in our community. I made 4 squash as per your recipe and it quickly disappeared with folks asking for the recipe. It was very easy and truly delicious. #downshiftology
Thanks so much, Fran! I’m so happy you and your friends loved this acorn squash recipe. :)
Lisa – or others – can I prep a night ahead (everything but cooking) and just cook right before? Anyone done this?
Hi – would fresh herbs work or is it important to use dried thyme, etc?
You can use fresh as well. Enjoy!
Can you use another squash for this recipe besides acorn?
Hi Helen – yes, you can use another winter squash, like butternut squash or buttercup squash.
Thank you so much for the recipe! I’ve always been a big fan of squash and I prefer savory recipes. I left out the basil, added some mild chilli flakes and a mixture of parm and grana padano cheese. It certainly is a keeper!
Love those recipe tweaks, Lulia!
Acorn squash is my favorite vegetable I often make it a meal on its own.I cut it in half removing the seeds rub it with butter sprinkle orange curry powder over the top and bake at 450 degrees for about 30 minutes or until soft let cool for 3 min. and dig in .😊 Kat
Hi Kat – Thanks for sharing your variation of this!
These were a hit and I will definitely make them again. Be sure to only use fresh grated Parmesan cheese step up the flavour
Hi Christine – Thrilled to hear this roasted acorn squash was a hit!
The acorn toss I prepared was absolutely delightful! I seasoned it with a blend of garlic and onion powder, adding just the right amount of heat with red and black pepper. A sprinkle of Mrs. Dash provided an extra layer of flavor, elevating the dish to a new level. This will definitely become one of my go-to recipes, as it’s not only incredibly simple to whip up but also healthy for you. I can’t wait to make it again!
Hi Delia – I’m so glad you found a roasted acorn squash dish you love!
Easy recipe and elegant.
Thanks so much, Luciana!
Does anyone know how this dish would travel? Would love to make it for Thanksgiving but we have a 2-hour trip. Thanks.
Awesome! Great flavor. I microwaved the squash for a few minutes to soften it up before slicing it. Mixed the oil (used avocado) and seasonings then put on the slices.
This looks amazing! Thank you for the recipe!
I have a ton of acorn squash so I will likely be making this plenty of times.
I noticed in the video it looked like you were eating the squash along with the peel.
Is the peel edible after roasting or do you just eat around the peel?
Thank you again😊
Yes, you can eat the peel with this recipe! Hope you love it, Marci.
Made this one night and my family requested it again the next night! So easy to make and so so so good! Who doesn’t love easy recipes with high flavor results?
Amazing! I’m glad the whole family enjoyed this roasted acorn squash, Juliana.
Made this tonight and oh so good! Definitely is a keeper!
So happy you enjoyed it, Jude!
Made this for Canadian Thanksgiving dinner tonight – it was SO good. Thank you!
Amazing! Glad this roasted squash made it to your Thanksgiving dinner table, Michelle.
I made this last weekend and it was SO GOOD. In fact, we loved it so much that I am making it again today to go along with our Thanksgiving turkey.
Thank you!
Amazing! Happy to hear this roasted squash is a hit every time, Kathryn.
I made this today and they are over the moon good, thank you for sharing
Thrilled to hear you enjoyed this roasted acorn squash Kim!
I recently bought some acorn squash with no real intentions. I made this as my side tonight and it did NOT disappoint. This was so good and so easy to make. This will become a regular in my rotation.
Amazing! Happy to hear you enjoyed this roasted acorn squash, Nicole.
The herbs are the trick to real flavor, and this recipe seem too light on making the slices as tasty as I had hoped for.
So incredibly delicious! They were eaten within minutes. Will definitely make this again!
Yay, happy you loved this roasted acorn squash, Terri!
What a fabulous way to enjoy the fall and its richness in taste and color. I appreciate this recipe to have on hand now all year round.
It’s always a must-make for squash season!
Being dairy free I’m wondering if you could use nutritional yeast instead?
Yes, that’s fine!
Oh, this was easy and so yummy! I could have eaten an entire squash on my own.
It really is such a delicious way to cook acorn squash!
SO delicious! My husband loved it. This will be on our regular rotation from now on. I served with baked fish and green beans,
What a delicious meal! I’m glad you both enjoyed this roasted acorn squash :)
This is a delicious recipe for acorn squash!! It will be my go to recipe. My family loved it and would be great for company
I’m happy you loved it, Kathy!
Delicious- do you eat the skins or just eat around it? I know with some squash, people eat the skin, but I’m thinking this type of squash the skin would be too tough🤷♀️
Can’t wait to make it this way!!
I typically will eat the skin since it becomes very soft!
Absolutely delicious! I made it exactly as written and the extra mixture that I added to the slices on the pan were yummy and crunchy! Served with thick pork chops and a salad.
Wonderful! I’m glad this roasted acorn squash recipe was a success, Traci.
I am wondering what the serving size is for the nutrition information given. The sodium is 490 and I am working on sodium intake. Thanks! Meg
It will depend on how big your squash is, but I’ve divided the recipe into 6 servings.
Our favorite way to eat squash! We lovingly refer to these as squash ribs in our home!
Excellent!!
Happy to hear you love this roasted acorn squash, Donna!
This recipe did not disappoint at all. It’s very easy but when I first started it I thought you needed to have the coating stick to it .It doesn’t stick very well, whatever does not stick just lay it on top put it in the oven and it came out fantastic.
You can give it an initial toss, but make sure you grab all the leftover parmesan in the bowl and sprinkle on top of each one!
Thank you so much for sharing this recipe! Our acorn squash is coming on early this year, so some won’t wait until Thanksgiving. I paired it with lentils and chicken (marinated in the same spice combo as the squash). It made a lovely summer meal. The entire family loved it. Even got a fist pump from the youngest! So fist pump back to you, my friend, for the healthy meal idea!
What a delicious meal! I’m glad you love this roasted acorn squash, Serena.
Making it now..do you eat the green part?
Hi Kristy – Yes you can eat the green part!
This squash recipe is wonderful. I made this the day after Easter with a baked chicken and carrots. My family was not disappointed and I saved this as a favorite recipe. Everything blended so well together and after having some sweets the day before, all the healthy veggies were just what we needed. (Although technically this acorn squash is technically a fruit, we eat it as a veggie.) Thanks for sharing with us.
So happy you and your family loved this acorn squash recipe, Lynda! And sounds great with baked chicken and carrots.
I made this twice. One with regular cheese and one with plant-based cheese. They both came out great. The acorn squash comes alive.
Hi Carmen – Both options sound great!
Delish, I added a small amount of cayenne pepper.
Hi Lynn – Love the addition of cayenne pepper to this!
I made this last night. I’ve NEVER made or eaten acorn squash before. It was easy and delicious. Directions were perfect. thank you.
Hi Kelley – Oh yay! I’m glad your first time making squash was perfect.
Hi Lisa, I’m out of Parmesan, but will shredded Mozzarella work? I’m making this tonight.
Hi Robin – Yes, you can use mozzarella if you’d like.
This was a great recipe! The herb combination and parm cheese too the acorn squash to a different level. Thank You!
Hi Karen – I’m glad you love this roasted acorn squash recipe!
It’s DELICIOUS!!! Mmmm!!! Just made it & I absolutely LOVE IT!! Thx!!☺️
Hi Chelsey – Happy to hear you love this roasted acorn squash dish!
My 3rd time to offer this recipe to my employers, sounds they loved it! Thank you for sharing. Absolutely delicious!
This was awesome!!!!! Thanks so much for the recipe that will be added to the weekly rotation for sure!!!!!! Taste was amazing!!!
I’m so glad you loved this roasted acorn squash, Karen!
How far in advance can you prep this.
Hi David – you can cut the acorn squash 1 to 2 days in advance, and store it in a sealed bag or container in the fridge. Enjoy!