Herb Roasted Parmesan Acorn Squash
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Enjoy this delicious herb roasted parmesan acorn squash side dish to highlight the best flavors of fall.
Acorn squash is roasted with freshly grated parmesan cheese, garlic, and fresh herbs to create a savory side dish. Simple enough for an easy weeknight while at the same time, elegant enough to serve at your Thanksgiving meal, this is the perfect side dish for any occasion.
While I love the brown sugar, maple syrup, and butter combo with any type of squash, going savory is a nice option to have on hand for a change of pace. The flavor of the squash shines with this simple topping.
Why You’ll Love This Dish
- Easy – This easy side dish comes together in minutes using minimal ingredients.
- Seasonal eating – Having plenty of acorn squash side dish recipes on hand is the best way to ensure you enjoy acorn squash during its peak season.
- Edible skin—Acorn squash has tender skin that is edible, adding texture to the soft squash. Just be sure to wash the outside well before preparing.
- Easy to prep ahead of time – Toss squash slices with oil, cheese, and seasonings, cover, and refrigerate. Roast when ready.
What’s Acorn Squash?
Botanically a fruit, acorn squash has a mild, buttery sweet flavor. Although acorn squash is often thought of as a winter squash with its hard rind and dense flesh, it’s actually from the same family as summer squash, like zucchini. With its ridges running from the stem to the bottom, this small squash has a natural sweetness that can be made into dishes both sweet or savory. You can also eat the blossoms and toast the seeds for snacking in the same way as pumpkin seeds.
Acorn squash can be roasted, pureed, broiled, sauteed, steamed, or stuffed and is a great addition to any home kitchen. Try this creamy acorn squash soup as a simple main course or a platter of this parmesan herb squash for the perfect addition to any dinner.
What To Look For When Buying Acorn Squash
Acorn squash is sold at most supermarkets year-round. When shopping, look for the best acorn squash, with dull, dark green skin with its stem intact. Just be sure that there are no soft spots, cracks, or mold on the skin. Generally weighing between 1 to 3 pounds, acorn squash should feel heavy in comparison to its size.
Equipment
- Cutting board
- Sharp knife
- Large bowl
- Parchment paper
- Large sheet pan
Parmesan Herb Roasted Acorn Squash Ingredients
- Acorn squash – Cut the acorn squash into 3/4-inch thick slices.
- Olive oil – Tossing the acorn squash slices in olive oil helps the herbs to stick.
- Parmesan cheese – Parmigiano Reggiano has the best flavor. You’ll want to opt for freshly grated if you can.
- Garlic – While I usually love using fresh garlic cloves, in this dish I prefer garlic powder because how fine it is, coating each of the slices evenly.
- Fresh herbs – Thyme, oregano, rosemary, and sage make for a dynamic combination that’s full of flavor.
- Salt & black pepper – Seasons the acorn squash.
Herb Roasted Parmesan Acorn Squash Instructions
Preheat oven to 425 degrees.
Cut the squash in half, from the top down. Scoop out the seeds and inner fibers. With the cut side down on a cutting board, slice the squash into 3/4-inch slices. (Don’t throw the seeds, they’re delicious roasted!)
Grate the cheese and mince the herbs.
Toss the squash slices with olive oil, minced herbs, garlic powder, salt, and pepper in a large bowl.
Next, spread the pieces in a single layer on a large baking sheet. Line the pan with parchment paper for easy cleanup. Sprinkle the slices with any bits of remaining herbs from the bowl.
Bake for 20-25 minutes or until the squash is fork-tender.
Top with additional parmesan cheese right before serving.
Storing Leftover Roasted Acorn Squash
Place leftover squash in an airtight container and refrigerate for up to 5 days.
Tips
- Leave the skin on – It’s edible and adds nice texture to the soft squash.
- Cut the squash into uniform slices for even roasting.
- The skin is edible. It’s tender and requires no peeling, yay! If you decide to eat without the skin, it peels off easily after roasting.
Herb Roasted Parmesan Acorn Squash
Ingredients
- 2 acorn squash
- ¼ cup olive oil
- ¼ cup freshly grated parmesan cheese
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp thyme
- ½ tsp oregano
- ½ tsp rosemary
- ½ tsp sage
- ¼ tsp black pepper
Instructions
- Preheat oven to 425 degrees.
- Cut the squash in half, from the top down. Scoop out the seeds and inner fibers. With the cut side down on a cutting board, slice the squash into 3/4 inch slices.
- Grate the cheese and mince the herbs.
- Toss the squash slices with olive oil, minced herbs, garlic powder, salt, and pepper in a large bowl.
- Spread the pieces in a single layer on a large baking sheet. Use parchment paper for easy cleanup. Sprinkle the slices with any bits of remaining herbs from the bowl.
- Bake for 20-25 minutes or until the squash is fork-tender.
- Top with additional parmesan cheese right before serving.
