Go Back

Parmesan Herb Roasted Acorn Squash

Parmesan herb roasted acorn squash with caramelized edges and a golden, crisp Parmesan herb crust. The squash is roasted in a single layer at 400°F, flipped midway, then finished until tender and deeply browned.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

acorn squash
  • 2 acorn squash halved, seeded, and sliced into 1/2-inch rings
olive oil
  • 3 tbsp olive oil
garlic
  • 2 garlic cloves, minced
fresh thyme
  • 1 tsp fresh thyme leaves
fresh rosemary
  • 1 tsp fresh rosemary chopped
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
parmesan
  • 0.5 cup grated Parmesan

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 400F, then line a sheet pan with parchment (visual cue: parchment fully covers the pan).
  2. Toss acorn squash rings with olive oil, garlic, fresh thyme leaves, fresh rosemary, salt, and black pepper (visual cue: each ring looks lightly coated).
  3. Arrange squash in a single layer on the sheet pan and roast 20 minutes at 400F (visual cue: edges start to brown).
  4. Flip the slices, then sprinkle generously with grated Parmesan (visual cue: Parmesan forms an even, pebbled layer).
  5. Roast 12-15 minutes more at 400F until tender and the Parmesan is golden and crisp (visual cue: browned, bubbling Parmesan and fork-tender squash).

Notes

For best caramelized edges, keep the squash in a true single layer with space between rings so they roast instead of steam. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan in a 375°F oven until hot. Freezing isn’t recommended because the Parmesan crust can lose crispness. To make it dairy-free, use a plant-based Parmesan-style topping instead of grated Parmesan.