Parmesan Roasted Acorn Squash
Updated Oct 05, 2026
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Seasoned in a mix of dried spices, this roasted acorn squash is sprinkled with Parmesan cheese that melts right in. The skin softens as it roasts, so I don’t bother peeling it. That makes it an easy fall – winter side dish.
Table of Contents
Why You’ll Love This Recipe
Grated parmesan is a great way to make roasted vegetables more special. Because of its umami flavor, parmesan is more about flavor than making veggies cheesy. I also incorporate it into these garlicky roasted carrots and this classic roasted zucchini.
Most of the prep work is just slicing the squash. Once you get the hang of it, it goes pretty fast as long as you have a sharp chef’s knife.
This is an all-purpose side dish that take you from fall through winter. It’s easy enough for a weeknight, but it can hold its own during a holiday meal like Thanksgiving or Christmas.
The Ingredients
This is what you need:
- Acorn squash: Look for squash with smooth skin and no cracks or soft spots. They should feel heavy for their size. You can substitute with red kuri squash, kabocha squash or delicata squash.
- Dried seasoning blend: I use a combination of dried thyme, rosemary, oregano, kosher salt and black pepper and stir that with olive oil. Then it really coats the squash.
- Parmesan: I find it’s best if the cheese is finely grated, so I use my microplane. Then as it cooks in the oven, it will almost disappear into the squash, infusing its flavor.
- Parsley: Chopped herbs are always a good way to finish roasted veggies to give them something fresh.
How To Make Parmesan Roasted Acorn Squash
Preheat the oven to 375 degrees F.
Slice the squash. Halve 2 acorn squash, scoop out the seeds, scrape out the strings and cut the squash into 1/2-inch thick slices.
1. Make the seasoned oil. Stir together the dried thyme, rosemary, oregano, salt and pepper with olive oil in a small bowl.
2. Season the squash. In a large bowl, pour the spiced oil over the squash. I use my hands to toss it around, so its evenly dressed.
3. Arrange the squash on a baking sheet. The squash shouldn’t overlap. Roast for about 20 minutes.
4. Flip it over and sprinkle with Parmesan.
5. Continue roasting until the squash is golden and tender, about 15-20 minutes. Garnish with parsley before serving.
Serving
This baked acorn squash is a very simple straightforward side dish, which is just what you need for your Thanksgiving table. You can also take inspiration from this roasted delicata squash couscous and pair it with grains and a few extras to make it a more substantial side that can even be a vegetarian main dish.
Recipe Tips
- Slice the squash in the same thickness. This is important, so the squash slices roast in an equal amount of time.
- Skip the parchment paper. When vegetables make direct contact with the hot metal of the pan, they brown better than they would with a layer of parchment under them.
- Rotate the baking sheet in the oven as needed to ensure that the squash is roasting evenly.
More Winter Squash Side Dishes
Miso-Glazed Red Kuri Squash
Maple Roasted Acorn Squash
Moroccan-Spiced Roasted Honeynut Squash
Quinoa Stuffed Acorn Squash
This recipe is part of my guide to easy roasted vegetable recipes for every season featuring simple ideas with fresh produce and pantry staples.
I hope you love this easy side dish. Please leave a comment and rating below. Thanks!
Parmesan Roasted Acorn Squash
Ingredients
- 2 acorn squash
- 2 tablespoons olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup finely grated Parmesan
- 1 tablespoon chopped parsley
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Instructions
- Preheat the oven to 375 degrees F.
- Trim off the bottom and top from the squash. Place a flat side on the cutting board and slice in half lengthwise. Scoop out the seeds and discard. Then cut the squash into 1/2-inch thick slices. Transfer the squash to a large bowl.
- In a small bowl, whisk together the olive oil, thyme, rosemary, oregano, salt and pepper. Pour the mixture into the squash tossing to coat.
- Arrange the squash on a sheet pan making sure the pieces are not overlapping.
- Roast the squash for 20 minutes. Flip the squash to the other side and sprinkle on the Parmesan. Continue roasting for 15-20 minutes until the cheese is golden and melted and the squash is tender.
- Sprinkle with parsley before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
And there was I thinking that at last I have a recipe for oak acorns !
I love this roasted squash for a side dish!
The squash recipe was so delicious. Thanks for sharing.