Name: Parmesan Herb Roasted Acorn Squash Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 small to medium sized acorn squash; ¼ cup extra-virgin olive oil; 1 cup finely grated parmesan cheese; 1 teaspoon garlic powder; ½ teaspoon kosher salt; ½ teaspoon dried basil; ½ teaspoon dried thyme; ½ teaspoon dried oregano

There’s something about the cozy, nutty sweetness of roasted squash paired with savory parmesan and fragrant herbs that just hits the spot. This Parmesan Herb Roasted Acorn Squash Recipe is one of those dishes that’s as comforting as it is easy, perfect for a quick weeknight side or a cozy weekend treat.

A white plate on a white marbled surface holds about eight slices of roasted squash, each slice crescent-shaped with a dark green outer skin and golden-yellow inside. The squash pieces are cooked with a slightly browned texture, showing a crispy, seasoned coating with visible black pepper and small bits of melted light brown cheese on top. Fresh green herbs are sprinkled on and around the squash, adding color contrast. A silver fork rests to the left side of the plate. The lighting highlights the rich color and texture of the roasted squash, making it look crispy and flavorful. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Parmesan Herb Roasted Acorn Squash Recipe
Top Tip
How to Serve Parmesan Herb Roasted Acorn Squash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Parmesan Herb Roasted Acorn Squash Recipe

Why You'll Love This Recipe

This Parmesan Herb Roasted Acorn Squash Recipe is one of my go-to sides during the cooler months. It’s simple, packed with flavor, and makes roasting veggies feel like a total celebration of fall. Plus, the parmesan adds that irresistible golden crust, making every bite a little moment of joy.

Simplicity meets flavor: Just a handful of ingredients create a dish that tastes much fancier than it looks.
Perfect texture: Tender inside with a slightly crisp, cheesy top—romanticizing roasted veggies, one slice at a time.
Versatility: Great for holiday dinners, weeknight meals, or whenever you want a cozy, easy side.
Healthful comfort food: Roasting enhances sweetness, and the herbs add depth, making it a delicious way to enjoy nutrient-rich squash.

There is a metal baking sheet holding eleven roasted pumpkin slices. Each slice is crescent-shaped with dark green edges and bright orange-yellow centers, covered in a layer of crispy, slightly browned seasoning. The texture looks both soft and crunchy with small browned bits scattered around the slices on the sheet. The baking sheet is placed on a white marbled surface with a black and white striped cloth partially visible at the bottom right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances simple pantry staples with fresh flavors. The olive oil helps the parmesan and herbs cling to the squash slices, encouraging that beautiful roasting and browning. Sourcing a good quality parmesan that’s finely grated really makes a difference—it melts and browns better!

Flat lay of two small to medium acorn squash halved and sliced into thick crescent pieces, a small white bowl of extra-virgin olive oil, a small white bowl filled with finely grated parmesan cheese, a small white bowl containing garlic powder, a small white bowl with kosher salt, a small white bowl with dried basil, a small white bowl with dried thyme, a small white bowl with dried oregano, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Acorn squash: Choose small to medium-sized ones; they’re sweeter and easier to handle.
Extra-virgin olive oil: Helps the parmesan adhere and keeps the squash moist while roasting.
Parmesan cheese: Use fresh grated—not pre-shredded—for best melting and flavor.
Garlic powder: Adds a mellow, rich undertone without overwhelming.
Kosher salt: Enhances all the flavors, so don’t skip it.
Dried basil, thyme, oregano: This classic herb trio layers in earthiness and freshness that complement the squash’s natural sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this Parmesan Herb Roasted Acorn Squash Recipe depending on the season or my mood. Sometimes I add a pinch of red pepper flakes if I want a little heat or swap out herbs for fresh ones when available. This is your kitchen playground—feel free to personalize!

Variation: When I’m feeling indulgent, a drizzle of honey before roasting creates a lovely sweet-savory contrast that the family adores.

Step-by-Step: How I Make Parmesan Herb Roasted Acorn Squash Recipe

Step 1: Prep Your Squash Like a Pro

First up, preheat your oven to 425°F (220°C). Then slice a small slit off the top and bottom of your acorn squash so it sits flat on your cutting board—this simple trick makes slicing way safer. Cut the squash in half from top to bottom, scoop out those stringy seeds with a spoon, and slice each half into 1-inch thick pieces. Uniform slices help everything cook evenly.

Step 2: Toss with Flavorful Goodness

Grab a large bowl and mix your squash slices with olive oil, parmesan, garlic powder, salt, and dried herbs. I like using my hands here—it helps evenly coat every slice with that delicious parmesan-herb blend, making sure each bite is flavorful.

Step 3: Roast to Golden Perfection

Spread the coated squash slices on a parchment-lined baking tray in a single layer—no crowding! If there’s any leftover parmesan mix clinging to your bowl, press it onto the top of the slices to get that extra cheesy crust. Pop them into the oven and roast for 20 to 25 minutes until the squash is tender and the parmesan turns lightly golden. Keep an eye on them after 20 minutes so they don’t burn.

Top Tip

Over the years, I’ve found these few tricks save me time and make the most flavorful Parmesan Herb Roasted Acorn Squash. Don’t skip these—you’ll thank me!

Even Slices: Cutting the squash into uniform 1-inch slices ensures that everything cooks at the same rate—no more half-crunchy, half-mushy pieces.
Use Freshly Grated Parmesan: It melts beautifully and browns better, giving you that perfectly crispy topping.
Don’t Crowd the Pan: Give your squash slices room to roast instead of steam, which helps achieve that lovely caramelized edge we all want.
Watch the Clock: Between 20 to 25 minutes is the magic window—test for tenderness with a fork but don’t wait too long or the parmesan might get overly dark.

How to Serve Parmesan Herb Roasted Acorn Squash Recipe

parmesan herb acorn squash - Serving Suggestion

Garnishes

For serving, I love sprinkling a little fresh chopped parsley or thyme on top to brighten things up with some green. Sometimes a light drizzle of balsamic glaze adds a tangy sweetness that pairs perfectly with the roasted flavors. A few toasted pine nuts also bring a nice crunch and extra texture.

Side Dishes

This dish pairs wonderfully with roasted chicken or pork tenderloin for a hearty meal. I often serve it alongside a simple grain like quinoa or wild rice to round things out, or even a fresh green salad if I want something lighter.

Creative Ways to Present

For holiday dinners or special occasions, I like arranging the roasted acorn squash slices in a pretty fan shape on a large platter. Topping with extra parmesan and scattered herbs makes it look impressive but keeps things approachable and homey.

Make Ahead and Storage

Storing Leftovers

I store leftover roasted squash in an airtight container in the fridge. It keeps nicely for up to 4 days—perfect for quick lunches or reheated sides during a busy week. Just be sure to let it cool completely before refrigerating to avoid sogginess.

Freezing

I don’t usually freeze this Parmesan Herb Roasted Acorn Squash Recipe because the texture can get a bit off after thawing. But if you do, flash freeze slices on a tray first, then transfer to freezer bags for best results. Thaw overnight in the fridge before reheating.

Reheating

To bring back that crisp edge and melty parmesan, I reheat leftovers on a baking sheet in a 375°F oven for about 10 minutes rather than microwaving. The microwave sometimes makes them soft, losing the lovely roasted texture.

Frequently Asked Questions:

Can I use other types of squash for this recipe?

Absolutely! While acorn squash has a nice balance of sweetness and texture for roasting, you can substitute delicata or kabocha squash using the same method and seasoning for delicious results.

What’s the best way to slice an acorn squash safely?

Start by slicing off the top and bottom to create flat surfaces so the squash can sit stably on your cutting board. Then, cut it in half vertically and scoop out the seeds. Always use a sharp knife and take your time—this helps ensure clean cuts and safety.

Can I make this recipe vegan?

Definitely! Simply swap the parmesan cheese for a plant-based parmesan alternative or nutritional yeast. The garlic and herbs will still bring plenty of savory flavor, making it deliciously satisfying even without dairy.

Can I prepare the squash ahead of time?

Yes! You can slice and season the squash a few hours ahead and keep it covered in the fridge until you’re ready to roast. Just bring it back to room temperature before popping it in the oven for even cooking.

Final Thoughts

I hope you give this Parmesan Herb Roasted Acorn Squash Recipe a try—it’s one of those dishes I keep coming back to because it’s both approachable and delicious. Whether you’re seasoned in the kitchen or just getting started, it’s an easy way to enjoy the flavors of fall with minimal effort but maximum comfort. Once you nail it, it might even become your new favorite side!