Classic Herb Roasted Acorn Squash with Parmesan

Herb Roasted Acorn Squash is one of those dishes that looks fancy but is secretly simple. This classic recipe pairs earthy roasted squash with a fragrant herb blend and a generous sprinkle of Parmesan cheese. The result? Crispy, caramelized edges and soft, melt-in-your-mouth centers. It’s a warm, savory, and seasonal side dish perfect for weeknight dinners, holiday spreads, or meal prep lunches.

With just a handful of pantry ingredients and minimal prep, this side dish might just outshine your main course.

Why You’ll Love This Recipe

this recipe

• ✅ Quick & fuss-free – 5 minutes of prep, no peeling needed
• ✅ Bold flavor with basic ingredients – Herbs + cheese + squash = cozy magic
• ✅ Healthy & wholesome – Fiber-rich, low-calorie, and naturally gluten-free
• ✅ Great for holidays & everyday meals – Works with turkey, chicken, or vegetarian mains
• ✅ Meal prep approved – Stores well and reheats beautifully

Ingredients

For the Squash:

• 2 small to medium acorn squash
• ¼ cup extra-virgin olive oil

For the Seasoning Blend:

• 1 cup Parmesan cheese, finely shredded
• 1 tsp garlic powder
• ½ tsp kosher salt
• ½ tsp dried basil
• ½ tsp dried thyme
• ½ tsp dried oregano

Instructions

1. Preheat & Prep Squash
   Preheat oven to 425°F (220°C).
   Cut off the top and bottom of each acorn squash, then halve and scoop out the seeds.
   Slice into 1-inch wedges (about ½ inch thick if preferred for crispier edges).
2. Season the Slices
   Place squash slices in a large bowl.
   Drizzle with olive oil and add Parmesan, garlic powder, salt, basil, thyme, and oregano.
   Toss by hand until evenly coated.
3. Bake to Perfection
   Arrange slices in a single layer on a parchment-lined baking sheet.
   Press any leftover cheese-herb mix onto the slices.
   Roast for 20–25 minutes until tender with golden edges. For crispier results, move to a higher oven rack during the last 5 minutes.
4. Serve & Enjoy
   Transfer to a serving platter. Optional: add cracked black pepper or a squeeze of lemon juice.
   Serve warm — and try not to eat them all before dinner!

Recipe Details

• Prep Time: 15–20 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–45 minutes
• Servings: 4
• Difficulty: Easy
• Estimated Cost: $6–$8

Nutrition Facts (per serving – estimated)

• Calories: 290
• Protein: 10g
• Fat: 22g
• Carbohydrates: 18g
• Fiber: 4g
• Sugar: 2g
• Sodium: 450mg

Tips & Variations

• 🍽 Use other squash – Try delicata or butternut if acorn isn’t available
• 🧄 Use fresh garlic – 2–3 cloves minced = more intense flavor
• 🧀 Swap the cheese – Pecorino Romano or Asiago for a twist
• 🧈 Richer taste – Sub olive oil with melted butter for deeper flavor
• 🍋 Brighten it up – Finish with lemon zest or juice before serving

Classic Herb Roasted Acorn Squash with Parmesan

Golden and herb-crusted, this Parmesan roasted acorn squash is a perfect fall side dish — crisp on the outside, tender on the inside, and packed with flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Side Dish, Vegetarian

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• **Squash**
• – 2 small to medium acorn squash
• – ¼ cup extra-virgin olive oil
• **Seasoning**
• – 1 cup Parmesan cheese finely shredded
• – 1 tsp garlic powder
• – ½ tsp kosher salt
• – ½ tsp dried basil
• – ½ tsp dried thyme
• – ½ tsp dried oregano

Equipment

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

Method

 

1. Preheat oven to 425°F.
2. Trim ends, halve, and seed the squash. Slice into 1-inch wedges.
3. Toss slices in a bowl with olive oil, Parmesan, and herbs until evenly coated.
4. Arrange in a single layer on a lined baking sheet.
5. Roast for 20–25 minutes or until fork-tender and golden.
6. Serve warm, optionally garnished with black pepper or lemon juice.

Notes

– Don’t peel the squash — skin is tender when roasted
– Use butter instead of oil for richer flavor
– Press leftover cheese mixture onto slices for extra crust

FAQs

Do I need to peel acorn squash?
Nope! The skin becomes tender when roasted and is perfectly edible.

Can I make this ahead?
Yes — roast ahead, refrigerate, and reheat in the oven at 350°F for 10–15 minutes.

Can I freeze roasted squash?
Yes, freeze for up to 3 months. Reheat from frozen or thaw in the fridge first.

What protein pairs well with this dish?
Roasted chicken, grilled pork, or baked tofu all work beautifully.

Conclusion

This Herb Roasted Acorn Squash with Parmesan is everything a side dish should be — simple, flavorful, nutritious, and totally crowd-pleasing. Whether you’re hosting a holiday meal or looking for a quick weekday veggie, this recipe delivers.