Parmesan Roasted Acorn Squash

Savory acorn squash slices are roasted with Parmesan and fresh thyme until tender and browned. Leaving the skin on makes prep easier and gives every slice lots of surface for the cheese.

Savory Roasted Acorn Squash with Parmesan and Fresh Thyme

Acorn squash has been treated like it needs brown sugar to be interesting, and I don’t agree. It’s already sweet once it roasts. I’ve never felt the need to add maple syrup, cinnamon and half the dessert cabinet to convince myself it should be part of dinner.

I want the squash to taste like acorn squash, but with something salty and even a little bossy next to it. Parmesan does that really well when it goes into the oven with the squash instead of getting sprinkled on at the end. Fresh thyme, black pepper and olive oil finish the rest, and that’s really all it needs.

And yes, I always let some of the Parm fall onto the pan on purpose because the browned, crunchy pieces are mine. If you’re standing next to me when the pan comes out, you’ll have to act accordingly.

The Decisions Behind This Recipe

• I cut the acorn squash crosswise into ¾-inch slices because that gives me the balance I want. There’s enough squash in the middle to stay soft, but lots of exposed surface for olive oil, thyme and Parmesan. Go much thinner and the squash gets tender before the cheese has had enough time to brown, which defeats the purpose.
• I leave the skin on because peeling an acorn squash is work I have no interest in doing. It softens as it roasts and it’s edible, but if someone doesn’t want it, it separates easily enough once the squash is cooked. I would rather spend that time grating Parmesan.
• The Parm goes on before the pan goes into the oven. I want it to roast with the squash, not sit on top afterward being melty. Some of it stays on the slices, and the rest falls onto the parchment. As mentioned, I’m here for the browned pieces, which is why I don’t try to keep everything neat.
• Once the cheese is on, I don’t flip the pieces. The squash cooks through at 400°F, and turning every slice halfway through would knock off the Parmesan I just put there. I start checking the thickest pieces around 20 minutes with a paring knife. When the knife slides in easily and the cheese has browned, they’re done.

Ingredients

• Acorn squash – I leave the skin on and cut the squash crosswise into ¾-inch slices. Look for one that feels firm and heavy for its size, without soft spots or a mushy area around the stem.
• Olive oil – Enough to coat the squash and help the Parmesan, thyme, salt and pepper stay on the slices.
• Fresh thyme – I use whole sprigs because they can roast right alongside the squash, and the little leaves naturally fall onto the slices as everything cooks.
• Kosher salt – Seasons the squash before roasting. I use Diamond Crystal kosher salt, so if you use a denser salt, you may want a little less.
• Black pepper – Freshly ground. Parm and thyme already have lots going on, so black pepper is all I want next to them.
• Parmesan cheese – Freshly grated, and not to be difficult about it. I want it fine enough to stick to the squash and brown as it roasts. The pieces that fall onto the parchment and get crisp are part of the arrangement.

How to Roast Acorn Squash with Parmesan

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the squash)
  Preheat the oven to 400°F and line a large rimmed baking sheet with parchment. Cut the acorn squash in half, scoop out the seeds and stringy center, then slice it crosswise into ¾-inch pieces. Leave the skin on. It’s edible once roasted, and peeling an acorn squash is not how I plan to spend my time.
• Step Two (season everything)
  Arrange the squash in a single layer, drizzle it with olive oil and season with kosher salt and black pepper. Turn the slices so both sides get coated, then scatter the fresh thyme over the pan.
• Step Three (add the Parmesan)
  Sprinkle the freshly grated Parmesan over the squash and don’t worry about keeping every bit of it on top. Some of it should fall onto the parchment. Those are the pieces that brown into crunchy Parm scraps, and they’re part of the plan.
• Step Four (roast until tender)
  Roast for 20 to 30 minutes without flipping. Start checking the thicker slices around 20 minutes with a paring knife. When it slides in easily and the Parmesan has browned, take the pan out of the oven.

Recipe Tips

• Acorn squash is awkward to cut because of the ridges and firm flesh, so make sure you have a stable setup before you start leaning on the knife. Put it on a sturdy cutting board, make sure it isn’t rolling, and if the stem is in the way, cut beside it instead of trying to power straight through.
• Give the slices room on the baking sheet. If they’re crowded or overlapping, the moisture has nowhere to go and the squash steams more than I want it to.
• Skip the shelf-stable Parmesan in the shaker for this one. It doesn’t melt or brown the same way, and very coarse pre-shredded Parmesan won’t hold to the squash as well.
• If you want to use delicata squash instead, the same general method works. Start checking it earlier because delicata squash is usually smaller and has thinner flesh than acorn squash.

Storage and Reheating

• Store leftover Parmesan roasted acorn squash in an airtight container in the refrigerator for up to 4 days. For reheating, I like the oven or air fryer because either one gives the Parm another chance to crisp up. Reheat at 350°F until the squash is hot. The microwave works too, but everything will be softer.
• I wouldn’t freeze this one. Cooked acorn squash can technically be frozen, but once these slices thaw, the texture is much softer than it was coming out of the oven.

FAQs

• What should I serve with Parmesan roasted acorn squash?
  I use it anywhere I serve a roasted vegetable side. It works with chicken, pork or beef, and it’s really good with turkey when you want a savory squash on the table instead of adding another sweet side.
• Can I make Parmesan roasted acorn squash ahead of time?
  You can roast it ahead and reheat it, but I like it the day it’s made. The Parmesan is at its best right out of the oven, and reheating gets you close, but not all the way back to that first pan.
• Can you eat the skin of roasted acorn squash?
  Yes. Acorn squash skin is edible and softens as it roasts, so there’s no need to peel it for this recipe. I eat it with the squash, but if you don’t care for the texture, it separates easily from the flesh once cooked.
• Can I use dried thyme instead of fresh thyme?
  Yes. Use about 1 teaspoon dried thyme in place of the fresh sprigs and sprinkle it over the squash with the salt and pepper. Dried thyme is more concentrated, so you need much less of it.
• Can I use another cheese instead of Parmesan?
  Pecorino Romano is the closest substitution I’d make. It’s saltier than Parmesan, so I’d reduce the added kosher salt a little. I wouldn’t use a high-moisture melting cheese because it changes the way the squash roasts.
• Do I need to remove the seeds from acorn squash before roasting it?
  For this sliced preparation, yes. If you like roasted squash seeds, save them and roast them separately instead of throwing them away.

From My Kitchen Notes

Small observations from the margins.

• Some things are already sweet enough without needing them to become sweeter.
• I don’t have to remove every hard part to get to something softer.
• And I don’t need to turn everything halfway through for it to come out right.
• Sometimes the pieces that fall away are the ones worth waiting for.
• There’s a difference between adding something and covering up what’s already there.
• At some point I stopped fighting every hard edge before I began something new.
• A little salt tells me more about sweetness than sugar ever does.
• Sometimes being left alone in the middle of something is the only way I find out how it ends.

Squash Has More Than One Good Idea

• Maple Butternut Squash and Apple Soup – Butternut squash, apples, sweet potatoes, maple.
• Butternut Boursin Bacon Soup – Butternut squash, Boursin cheese, bacon, creamy soup.
• Butternut Squash Cinnamon Rolls – Butternut squash dough, warm spices, cream cheese glaze.
• Spiced Acorn Squash with Brown Butter Glaze – Acorn squash, Chinese five spice, brown butter glaze.

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Print Recipe

5 from 13 votes

Parmesan Roasted Acorn Squash

Parmesan roasted acorn squash is a savory way to cook naturally sweet winter squash with fresh thyme, black pepper and Parmesan roasted right on top. The squash is sliced with the skin on, giving the cheese lots of surface to cover with no peeling required.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: American

Keyword: acorn squash recipe, acorn squash side dish, baked acorn squash recipe, how to roast acorn squash, Parmesan Roasted Acorn Squash, parmesan roasted acorn squash recipe, Roasted Acorn Squash, roasted acorn squash recipe

Servings: 4

Calories: 164kcal

Author: Cathy Pollak

Equipment

• large rimmed baking sheet Gives the squash room to roast in a single layer.
• parchment paper
• chef knife Makes it easier to halve and slice the firm acorn squash.
• Cutting board Keeps the squash stable while cutting.
• grater For grating your own Parmesan.

Ingredients

• 1 (2 lb / 900 g) acorn squash halved, seeded and sliced ¾" (2 cm) thick
• 2 tbsp (30 ml) olive oil
• 8 sprigs fresh thyme
• ½ tsp (3 g) kosher salt
• ¼ tsp (1 g) black pepper
• ¼ cup (25 g) freshly grated Parmesan cheese

Instructions

• Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
• Arrange the acorn squash slices in a single layer on the prepared baking sheet. Drizzle with olive oil and season with kosher salt and black pepper, turning the slices to coat both sides. Scatter the fresh thyme over the squash, then sprinkle with Parmesan, letting some fall onto the pan.
  1 (2 lb / 900 g) acorn squash, 2 tbsp (30 ml) olive oil, 8 sprigs fresh thyme, ½ tsp (3 g) kosher salt, ¼ tsp (1 g) black pepper, ¼ cup (25 g) freshly grated Parmesan cheese
• Roast, without turning, for 20–30 minutes, until a paring knife easily pierces the thickest part of the squash and the Parmesan is browned. Serve warm.

Video

Notes

• There’s no need to peel the acorn squash. The skin softens as it roasts and is edible, but it can easily be left behind on the plate.
• Let some of the Parmesan fall onto the parchment. Those pieces brown and get crunchy in the oven.
• Delicata squash can also be prepared this way, but begin checking it earlier since the slices are typically smaller and thinner.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Nutrition Facts

Parmesan Roasted Acorn Squash

Amount Per Serving (175 g)

Calories 164 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 6mg2%

Sodium 413mg18%

Potassium 688mg20%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 1g1%

Protein 4g8%

Vitamin A 716IU14%

Vitamin C 21mg25%

Calcium 118mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Parmesan Roasted Acorn Squash? I’d love to hear how it turned out — leave a comment below and let me know.

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