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Parmesan Herb Roasted Acorn Squash

Parmesan herb roasted acorn squash is oven-baked until tender, with caramelized edges and a golden, crisp Parmesan herb crust. Sliced into 1/2-inch rings for even roasting and easy flipping for maximum browning.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 260
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 and herbs
  • 2 cloves garlic minced
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary chopped
seasonings
  • 0.5 tsp salt
  • 0.25 tsp black pepper
parmesan
  • 0.5 cup grated Parmesan

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 400F and line a sheet pan with parchment for easy release and browning.
  2. Toss squash slices with olive oil, garlic, thyme leaves, rosemary, salt, and black pepper until evenly coated.
  3. Arrange squash in a single layer on the sheet pan and roast for 20 minutes until edges start to caramelize.
  4. Flip slices and sprinkle generously with grated Parmesan.
  5. Roast 12-15 minutes more at 400F until squash is tender and the Parmesan is golden and crisp.

Notes

Pro tip: Keep the squash in a true single layer with space between rings so the Parmesan crisps instead of steaming. Store leftovers in the refrigerator up to 3 days and reheat on a sheet pan at 400F for 8-10 minutes to re-crisp. Freezing isn’t recommended for the best texture. For a dairy-light option, use a finely grated hard vegetarian cheese or a vegan Parmesan-style topping instead of the grated Parmesan.