This is by far my favorite way to eat acorn squash. The Parmesan and the thyme, knocks this one out of the park.
The squash has such an amazing savory flavor when you add the cheese, and it looks pretty too. Thank you Real Simple mag for turning uS onto this recipe. It’s amazing.
This is definitely the season to go into “squash overload” mode, as I always do. There are just so many ways to cook squash…just make sure you try this one.
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Print Recipe
Parmesan-Roasted Acorn Squash
Ingredients
- 1 (2 lb) acorn or delicata squash-halved, seeded & sliced 3/4" thick
- 2 Tablespoons olive oil
- 8 sprigs fresh thyme
- kosher salt and black pepper
- 1/4 cup grated Parmesan cheese
Directions
- Heat oven to 400 degrees F. On a rimmed baking sheet, toss the squash with the oil, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with the Parmesan.
- Roast the squash until golden brown and tender, 20-30 minutes. Cooking time will depend on your oven.
I love acorn squash – this looks fantastic. All of your recipes do!
Stupid question – do you eat the peel when it is cooked this way?
Yes, you can eat it, it’s thin enough.
I just put this in the oven;’squash over-load’ is such a wonderful setting on the dial! Thanks!
I just put more in the oven too. Can’t get enough.
Mmm so simple and lovely. Yum!
I’m going to try this tonight with one exception…I don’t have parmesean, so I’m going to try a *tiny* bit of blue cheese…
I cooked this last night with dinner. The other dishes were hardly touched and we all demolished the acorn squash. I will definitely be cooking this again soon!
Oh good! I know, it’s so delicious.