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Parmesan Herb Roasted Acorn Squash

A cozy, savory roasted acorn squash dish flavored with Parmesan, garlic, and herbs—perfect for fall dinners or holiday sides.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Autumn
Calories: 185

Ingredients
  

Main Ingredients
  • 1 acorn squash large
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tsp thyme dried (or 1 tbsp fresh)
  • 1 tsp rosemary dried (or 1 tbsp fresh)
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Sharp knife
  • Cutting board
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the acorn squash in half, scoop out seeds, and slice into 3/4-inch crescents.
  3. Whisk olive oil, garlic, thyme, rosemary, salt, and pepper in a bowl.
  4. Toss squash slices in the oil mixture until fully coated.
  5. Arrange squash on the baking sheet in a single layer.
  6. Sprinkle generously with Parmesan cheese.
  7. Bake 25–30 minutes until golden, crisp on edges, and tender inside.
  8. Garnish with fresh parsley and serve warm.

Notes

For extra crispness, broil the squash during the last 2 minutes.