There’s something downright comforting about Parmesan Herb Roasted Acorn Squash. Maybe it’s the way it fills the kitchen with that nutty, herby aroma while roasting… or how every golden bite feels like a warm hug from fall itself.
As someone who grew up on the Texas plains but now calls New York home, I’ve come to love how a simple vegetable like squash can bridge two worlds—rustic and urban, farmstand and festive table. This dish is simple, affordable, and absolutely delicious—making it perfect for busy weeknights or holiday dinners alike.
So, whether you’re prepping for Thanksgiving, looking for a meatless Monday side, or just craving something savory and soul-satisfying—this roasted acorn squash might just become your new favorite.
Table of Contents
Why You’ll Love This Parmesan Herb Roasted Acorn Squash
- Quick and easy: From fridge to table in about 40 minutes.
- Flavorful: Loaded with umami from parmesan and earthy herbs.
- Healthy-ish: Packed with fiber, vitamins, and baked—not fried.
- Kid-approved: Even picky eaters enjoy the cheesy, crispy edges.
- Perfect for holidays: Gorgeous presentation and pairs with turkey, ham, or plant-based mains.
What Does Parmesan Herb Roasted Acorn Squash Taste Like?
Imagine a cozy autumn evening wrapped in a dish—that’s this squash.
It’s sweet and nutty on the inside, crispy and cheesy on the edges, and every bite is infused with garlic and Italian herbs. The parmesan gets golden and crisp, giving a subtle crunch that contrasts beautifully with the tender squash. It’s rustic comfort with just a hint of elegance.
What You’ll Need for Parmesan Herb Roasted Acorn Squash
Before you dive into the oven magic, let’s talk about the flavorful building blocks behind this Parmesan Herb Roasted Acorn Squash. What I love most about this recipe is how it transforms a humble squash into something dinner-party worthy—with ingredients you probably already have on hand.
Here’s a closer look at what you’ll need:
- 2 small to medium acorn squash
These little beauties are the star of the show. When picking acorn squash at the market, go for ones that feel heavy for their size and have deep green skin with little to no soft spots. You don’t need to peel them—roasting brings out their natural sweetness and makes the skin soft enough to eat. I usually grab mine from the local market near Union Square where the farmers give me their best squash tips (and sometimes a discount if I bring my reusable tote). - ¼ cup extra-virgin olive oil
Olive oil helps the herbs and cheese cling to the squash slices while encouraging those crispy, caramelized edges we all secretly love. You don’t need to drench the squash—just enough for a good toss. - 1 cup grated parmesan cheese
Parmesan is what gives this dish its nutty depth and golden crust. I highly recommend using freshly grated cheese—it melts better and has a sharper flavor. That said, if you’re working with the pre-grated kind in a pinch, it still works beautifully. - 1 teaspoon garlic powder
Garlic adds a cozy, savory base to the flavor profile without overpowering the delicate sweetness of the squash. Garlic powder coats better than fresh garlic in this case and won’t burn in the high oven heat. - ½ teaspoon kosher salt
Salt brings balance and pulls everything together. Kosher salt is my go-to for roasting—it’s less harsh and more forgiving than table salt. - ½ teaspoon dried basil
Dried basil adds a sweet, peppery layer that complements both the squash and the parmesan. It gives the dish that warm, Italian-inspired feel. - ½ teaspoon dried thyme
Thyme is earthy and a bit lemony—perfect for fall and winter cooking. It plays well with roasted veggies and is especially good with squash. - ½ teaspoon dried oregano
Oregano brings a hint of sharpness and brightness, balancing out the sweetness of the squash and the richness of the cheese.
💡 Want to pair this side with something equally cozy? You’ll love my Pumpkin Carrot Soup—it’s another fall favorite that starts with simple ingredients but ends in pure comfort food bliss.
How to Make Parmesan Herb Roasted Acorn Squash (Step-by-Step)
Making Parmesan Herb Roasted Acorn Squash might sound like something you’d find on a fancy fall menu, but trust me—it’s simple enough to pull off on a Tuesday night and impressive enough for Thanksgiving dinner.
Let’s walk through it, step by step.
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F (220°C). This higher temperature helps develop those irresistibly crispy edges on the squash while keeping the inside tender. If your oven tends to run hot or cool, you might want to pop in an oven thermometer just to be sure.
While it heats, go ahead and line a large baking sheet with parchment paper. This helps the parmesan stick to the squash and not the pan (plus, cleanup is so much easier).
Step 2: Slice and Prep the Squash
Now let’s tackle the acorn squash. I promise—it’s easier than it looks.
- Cut off the top and bottom of each squash so they sit flat without rolling.
- Slice each squash in half lengthwise and scoop out the seeds using a sturdy spoon (save them to roast later if you’re feeling thrifty!).
- Lay each half flat-side down and cut into 1-inch thick slices. This thickness ensures the squash stays tender while still holding its shape.
No need to peel the skin—it softens in the oven and adds a lovely chew. Plus, it makes the dish even prettier on the plate with those scalloped green edges.
Step 3: Mix the Seasoning Blend
In a large mixing bowl, combine:
- ¼ cup extra-virgin olive oil
- 1 cup grated parmesan cheese
- 1 tsp garlic powder
- ½ tsp kosher salt
- ½ tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried oregano
Give it all a good stir to mix the herbs and cheese evenly.
Then, add your squash slices to the bowl and gently toss until each piece is coated in the savory, herby, cheesy goodness. It should smell like an Italian kitchen already!
Step 4: Arrange on the Baking Sheet
Lay the seasoned squash slices in a single layer on your parchment-lined baking sheet. Try not to crowd them—give each slice a little breathing room. If they’re too close together, they’ll steam instead of roast (and we’re here for golden, crispy edges, not soggy squash!).
Step 5: Roast to Perfection
Place the tray in the center of your oven and roast for 20 to 25 minutes.
At around the 15-minute mark, you can flip the slices if you want both sides to get that lovely caramelized finish, but it’s totally optional.
You’ll know they’re ready when the squash is fork-tender and the parmesan is crisp and lightly golden. Your kitchen will smell like a warm Italian bistro on a fall day.
Step 6: Serve and Savor
Once they’re done, remove from the oven and let them cool for 2–3 minutes. This helps the cheese firm up slightly and makes them easier to transfer to a serving plate.
Serve warm, and don’t be surprised if people start sneaking slices straight from the tray.
Bonus Serving Idea
If you’re building a full autumn menu, this dish pairs beautifully with Creamy Pumpkin Chicken Soup or even a hearty roast. It also works as a vegetarian entrée with a side of wild rice or quinoa.
Tips and Tricks for Perfect Parmesan Herb Roasted Acorn Squash
- Use parchment paper: Trust me—it makes cleanup a breeze and keeps the cheese from sticking.
- Don’t skip the olive oil: It helps the herbs and cheese stick and adds richness.
- Want extra crispy edges? Broil for the last 2–3 minutes.
- Fresh herbs? Go for it! Swap dried for fresh at 3x the amount.
- No parmesan? Pecorino Romano or nutritional yeast are great alternatives.
Storage and Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Pop them back in the oven or air fryer at 350°F for about 5–8 minutes to crisp them up again. The microwave works too—but they’ll be softer.
Freezer-friendly? Not really. The texture doesn’t hold up well after thawing, so enjoy them fresh if you can.
FAQs About Parmesan Herb Roasted Acorn Squash
Can I use another type of squash?
Yes! Butternut squash slices work well, though you’ll want to peel it first.
Can I make this ahead of time?
Absolutely. Roast and refrigerate, then reheat in the oven right before serving.
Is this vegetarian?
It can be! Just double-check your parmesan—some versions use animal rennet.
Final Thoughts
Parmesan Herb Roasted Acorn Squash is one of those rare recipes that’s both beautiful to serve and easy to make. It’s the kind of dish that brings everyone back to the table for seconds—even the ones who swore they didn’t like squash.
Give it a try next time you want to impress without the stress. And hey, if it becomes your new fall favorite—I’d love to hear about it! Tag me or leave a note on the recipe. From my busy New York kitchen (with a little Texas heart) to yours—happy roasting.
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Parmesan Herb Roasted Acorn Squash – 40-Minute Wonder
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Indulge in the warm and savory flavors of Parmesan Herb Roasted Acorn Squash, a delightful side dish perfect for your holiday celebrations. This recipe features tender slices of acorn squash coated in a rich blend of parmesan cheese and aromatic herbs, creating an impressive dish that pairs beautifully with turkey, ham, or any main course.
Ingredients
- 2 small to medium acorn squash
- ¼ cup extra-virgin olive oil
- 1 cup grated parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
1. Preheat your oven to 425°F (220°C).
2. Cut the tops and bottoms off each squash, then halve them and scoop out the seeds. Slice each half into 1-inch thick slices.
3. In a large mixing bowl, combine the squash slices with olive oil, parmesan cheese, garlic powder, salt, basil, thyme, and oregano. Toss until evenly coated.
4. Arrange the slices on a parchment-lined baking tray. Bake for 20 to 25 minutes until soft and lightly golden.
5. Serve warm and enjoy!
Notes
This dish pairs beautifully with roasted meats or as part of a vegetarian holiday spread. For added flavor, sprinkle a little extra parmesan on top right before serving. If you like a bit of crunch, broil for 2 minutes at the end of baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 195
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
Keywords: acorn squash, parmesan, roasted squash, holiday side dish, vegetarian
