This Roasted Parmesan Acorn Squash is so easy to make and pretty much the most addicting squash we’ve ever tasted. Because of the way it’s sliced, the squash gets caramelized on the bottom and edges, while staying tender on the inside. Nutty parmesan cheese with fresh thyme is hands down a winning flavor combination.
Why You’ll Love This Roasted Acorn Squash
Not only is this roasted acorn squash super easy to make, it’s pretty much the best squash we’ve ever tasted. If you don’t often make squash but are ready to dive in, this is the recipe to start with!
- Easy vegetable side dish: Only about 5 minutes of prep and 20 minutes cooking time!
- Goes with tons of main courses: From chicken to turkey to steak to pretty much any protein. You can also cut it up after roasting and add it to salads or rice bowls.
- Versatile: You can add whatever flavors to this acorn squash that you like. We’ll get into some swaps further down in the post.
How To Make Roasted Acorn Squash
Like we said, just about 5 minutes of prep time and this squash dish is ready to go. Acorn squash can be tough to cut, so grab a sharp knife and do it carefully!
- Prep the squash: Cut the squash in half lengthwise and then place it cut side down on a cutting board. Now slice the squash into strips that are about 1/2 inch thick. Add to a bowl along with olive oil, parmesan cheese, fresh thyme, garlic powder salt and pepper. Toss to coat.
- Roast: Place the squash slices on a baking sheet in a single layer. Top with any extra parmesan cheese from the bottom of the bowl. Roast at 425 degrees for 20 minutes.
- Check for doneness: Insert the tip of the knife into the squash. If it comes out easily the squash is done, if there’s still some pull then roast it for another 5 minutes.
Variations
There’s so many ways that you can flavor squash, so try a few different versions! You can swap out the herbs – try rosemary or fresh parsley. Many different seasonings will also work, cumin is a favorite of ours, or oregano or basil. A simple salt and pepper combination is going to be delicious, the squash is so sweet it can stand alone.
You can also try a sweet version of this squash recipe! Roast the squash plain, with just the olive oil. Then when it comes out of the oven sprinkle it with cinnamon and maple syrup.
Tips For Success
Even though this roasted parmesan acorn squash is a really easy squash recipe, we do have some tips for you.
- Cut the slices evenly: Try to cut the slices of squash about the same thickness so that everything cooks at the same time. We find that about 1/2 inch thick roasts perfectly in 20 minutes.
- Don’t leave the flavor behind: Make sure to grab whatever herbs and cheese are left in the bottom of the bowl and add it to the slices of squash.
- Don’t overcook: Tender, roasted squash is delicious. Overcooked squash will be mushy and not so great.
- Use quality ingredients: Fresh thyme is going to add way more flavor than dried thyme, but you can use what you have. Use a good quality parmesan cheese, not a shelf stable one that has zero flavor.
Here’s a Few More Squash Recipes
- Roasted Butternut Squash
- Acorn Squash with Walnuts
- Spaghetti Squash with Sausage and Cheese
- Grilled Zucchini and Squash
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Roasted Parmesan Acorn Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Print Recipe
Pin RecipeThis Roasted Parmesan Acorn Squash is so easy to make and pretty much the most addicting squash we’ve ever tasted. Because we slice it, the squash gets caramelized on the bottom and edges, while staying tender on the inside. Nutty parmesan cheese with fresh thyme is hands down a winning flavor combination.
Ingredients
- 1 medium acorn squash
- 2 tablespoons olive oil
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 425 degrees. Slice the squash in half lengthwise (from the tip to the stem) Scoop the seeds out and discard.
- Place the halves of the squash cut side down on a cutting board. Slice across into 1/2 inch thick pieces (see post for pictures) and place into a large bowl.
- Add the olive oil, parmesan cheese, salt, pepper, garlic powder and thyme to the bowl and toss with the slices of squash.
- Place the slices on a baking sheet that’s been sprayed with cooking spray. Make sure all of the slices are flat on the baking sheet, not overlapping. Grab the parmesan mixture from the bottom of the bowl and spoon it over the squash, don’t leave any behind.
- Place in the oven and cook for 20 minutes until the squash is tender and browned on the edges. Serve with extra parmesan cheese and more pepper if desired.
Recipe Notes
The cooking time will depend on how thin or thick you cut the squash slices. Approximately 1/2 inch thick takes 20 minutes as the recipe states. Thinner slices will take less time and thicker slices will take more time.
To store: This squash will keep fresh for 4-5 days in the refrigerator but it will get softer in texture as it sits. Keep in an air tight container fir optimal freshness.
- Category: Side Dish
- Method: Oven
- Cuisine: American
