Parmesan Roasted Acorn Squash

Acorn squash with Parmesan and thyme roasted right onto the slices until the edges go golden and the centers melt into sweet, buttery bites.

Roasted Acorn Squash with Parmesan

Acorn squash starts piling up at the store once fall hits, and I never resist tossing a few in the cart. Parmesan roasted acorn squash is one of my favorite side dishes.

Thick slices, brushed with olive oil, dusted with Parmesan and thyme, and roasted until the cheese sticks like armor. The edges stay crisp, the middles stay soft, and suddenly a humble squash turns into the highlight of the meal.

Why I Love This Recipe

• A roasted acorn squash recipe that feels like a signed contract for fall.
• Parm and thyme welded onto each slice.
• Six ingredients keep it simple.
• An easy answer for how to roast acorn squash.

Ingredients

Just a handful of things turn acorn squash into this savory side.

• Acorn squash – the base for this roasted acorn squash recipe. If you’ve got more on hand, try my stuffed acorn squash for a main dish version.
• Olive oil – helps the slices roast up golden.
• Fresh thyme – classic with squash, or use rosemary.
• Kosher salt – balances the sweetness.
• Black pepper – a little bite against the creamy squash.
• Parmesan – melts into a salty crust on every slice.

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 (heat the oven and prep the tray)
  Get the oven to 400°F (200°C) and line a rimmed baking tray with parchment. That way the roasted acorn squash doesn’t stick and cleanup’s easy.
• Step Two (season the squash)
  Toss the acorn squash slices with olive oil, thyme, salt, and pepper. Spread them out so every piece has space, then rain Parmesan over the top.
• Step Three (roast until golden)
  Roast 20–30 minutes, until the centers are soft and the edges are crisp with cheese. That’s how to roast acorn squash so it turns into the side dish everyone goes for first.

Recipe Tips

Little tricks take this roasted acorn squash recipe from good to golden.

• Cut the slices the same thickness so they roast together.
• Don’t pile them up or the squash will steam instead of brown.
• Parchment keeps roasted acorn squash from sticking and makes cleanup easy.
• Grate the Parmesan fresh so it clings and crisps. The same trick makes the topping on my butternut squash and sweet potato gratin even better.
• The skin softens in the oven, so leave it on.
• Flip once if you want both sides caramelized.

Storage

Here’s how I handle leftovers from this baked acorn squash recipe:

• Let the acorn squash cool before storing so condensation doesn’t make it soggy.
• Keep in an airtight container in the fridge for up to 3 days.
• Freeze slices in a single layer, then move to a freezer bag. They’ll keep for 2 months.
• Reheat from the fridge in the oven at 350°F until warm, or from the freezer straight onto a baking tray. Or switch things up with another fall favorite like my roasted brown sugar-five spice butternut squash.
• The microwave works in a pinch, but the edges won’t crisp back up.

FAQs

• Do I need to peel acorn squash before roasting?
  No peeling needed. The skin softens in the oven and is completely edible. If you’d rather not eat it, it slips right off once the squash is roasted.
• What’s the best way for how to cook acorn squash?
  Roasting is my pick every time. A hot oven turns the centers soft and sweet while the edges caramelize. Adding Parmesan and thyme takes it beyond plain baked acorn squash.
• Can I use delicata instead of acorn squash?
  Yes. Delicata cooks the same way here and has thinner skin that’s even easier to eat.
• Is this acorn squash recipe good for meal prep?
  Yes. Roast the slices ahead, store them in the fridge, and reheat in the oven so they crisp back up. Or chop them cold and toss them over salad.

More Squash Recipes to Try

Other ways I roast, bake, and cook squash once fall hits:

• Butternut Boursin Bacon Soup – creamy and smoky.
• Spiced Acorn Squash with Brown Butter Glaze – nutty and sweet.
• Stuffed Spicy Italian Spaghetti Squash Boats – bold and hearty.
• Spaghetti Squash Bake – apples, butter, cinnamon, and sugar make it decadent.

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Print Recipe

5 from 10 votes

Parmesan Roasted Acorn Squash

Parmesan roasted acorn squash with thyme and olive oil. Slices roast until golden at the edges and soft in the center for an easy fall side dish.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Side Dish

Cuisine: American

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

Servings: 4

Calories: 178kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For ingredient accuracy.
• Sheet Pan with parchment. To roast the squash slices.
• Knife For halving and slicing the acorn squash.
• Cutting board For slicing squash.
• grater For grating your own parmesan.

Ingredients

• 1 (2 lb / 900 g) acorn or delicata 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 tray with parchment paper.
• Toss squash slices with olive oil, thyme, salt, and pepper. Arrange in a single layer on the tray and sprinkle with Parmesan.
  1 (2 lb / 900 g) acorn or delicata 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 20–30 minutes, until the centers are tender and the edges are golden.

Video

Notes

• Delicata squash works in place of acorn and doesn’t need peeling.
• Freshly grated Parmesan melts and crisps better than pre-shredded.
• Slice the squash evenly so it all roasts at the same pace.
• Reheat leftovers in the oven at 350°F or add cold cubes to salad.

 

If you’re making this Parmesan roasted acorn squash, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Parmesan Roasted Acorn Squash

Amount Per Serving (175 g)

Calories 178 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 6mg2%

Sodium 327mg14%

Potassium 570mg16%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 2g2%

Protein 6g12%

Vitamin A 600IU12%

Vitamin C 16mg19%

Calcium 180mg18%

Iron 1mg6%

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

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

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