Parmesan Herb Roasted Acorn Squash

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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.

Parmesan herb roasted acorn squash on a platter with a fork
Photo: Gayle McLeod

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 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!

Ingredients for parmesan herb roasted acorn squash on a table

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!

Sliced acorn squash on a cutting board before roasting

Mix it all up! Toss the squash slices with oil, parmesan, garlic, salt, basil, thyme, and oregano.

A bowl of sliced acorn squash before roasting

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!

A baking sheet filled with parmesan herb roasted acorn squash

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!

A white platter of parmesan herb roasted acorn squash

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

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 on a white plate with forks

Parmesan Herb Roasted Acorn Squash

This roasted acorn squash recipe is tossed in the most delicious parmesan herb seasoning. Perfect for a holiday vegetable side dish recipe!

  • 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!

Calories: 210kcal, Carbohydrates: 18g, Protein: 6g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 15mg, Sodium: 490mg, Potassium: 540mg, Fiber: 2g, Sugar: 0.03g, Vitamin A: 678IU, Vitamin C: 16mg, Calcium: 201mg, Iron: 1mg

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