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Parmesan Herb Roasted Acorn Squash

Parmesan herb roasted acorn squash with a golden, crispy Parmesan crust. Oven-roasted squash rings caramelize at the edges while herbs stay fragrant and savory.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Parmesan herb roasted acorn squash
  • 2 acorn squash Halved, seeded, and sliced into 1/2-inch rings
  • 3 tbsp olive oil
  • 2 garlic Minced
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary Chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup grated Parmesan

Equipment

  • 1 sheet pan

Method
 

Roast
  1. Preheat the oven to 400F and line a sheet pan with parchment for easy cleanup.
  2. Toss the acorn squash rings with olive oil, garlic, fresh thyme leaves, fresh rosemary, salt, and black pepper until evenly coated.
  3. Arrange the squash in a single layer on the sheet pan and roast for 20 minutes, then look for edges starting to brown.
  4. Flip the slices, then sprinkle generously with grated Parmesan so it can melt and crisp.
  5. Roast 12-15 minutes more at 400F until the squash is tender and the Parmesan is golden and crisp, with visible toasted spots.

Notes

For the crispiest Parmesan crust, spread the squash into a single layer with a little space between rings so moisture can escape. Refrigerate leftovers in an airtight container up to 3 days; rewarm on a sheet pan at 400F until hot and re-crisped. Freezing is not recommended because the Parmesan texture can soften after thawing. For a dairy-light option, use a hard aged Parmesan-style substitute or finely grated nutritional yeast instead of Parmesan.