Parmesan-Roasted Acorn Squash

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.


One Year Ago: Spiced Squash with Brown Butter Glaze
Three Years Ago: Streuseled Sweet Potatoes with Dried Fruit

Print Recipe

Parmesan-Roasted Acorn Squash

Recipe from: Created by Cathy Pollak for | Serves: 4


  • 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


  • 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.
Post a Comment

7 Comments and 1 Reply

  1. Wendy 1

    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?

  2. Noble Pig 2

    Yes, you can eat it, it’s thin enough.

  3. Lorrie 3

    I just put this in the oven;’squash over-load’ is such a wonderful setting on the dial! Thanks!

  4. Noble Pig 4

    I just put more in the oven too. Can’t get enough.

  5. Mmm so simple and lovely. Yum!

  6. LucyJoy 6

    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…

  7. Vicki 7

    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!


Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting