Parmesan Herb Roasted Acorn Squash

5 from 1 vote

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Winter squash has comes in a lovely range of shapes and colors. All eye-catching, but that doesn’t give them enough credit. Seasoned in a mix of dried thyme, rosemary and oregano, this roasted acorn squash recipe is sprinkled with Parmesan that melts right in. It is a simple fall – winter side dish. And the best part is that you just slice the squash, leaving the skin on. It is so easy to turn roasted squash into something pretty special.

Parmesan Herb Roasted Acorn Squash

Why You Need This Recipe

It only takes 9 ingredients. And 5 of those are dried seasonings that you may already have in your spice drawer.

Most of the prep is just slicing the squash. And once you get the hang of it, it goes pretty fast. Then you toss the squash with a mix of olive oil and spices before it goes on the sheet pan.

This is an all-purpose side with flavors that take you from fall straight through winter. It’s easy enough for a weeknight, but it can hold its own during a holiday meal.

Can You Eat Squash Skin?

Yes! Squash comes in all shapes and sizes. Keep in mind that the more ridges and bumps, like acorn squash, the more impossible the task is even with the sharpest peeler.

So thank goodness you don’t have to peel the skin. Celebrate all that fall color! There is something very appealing about an acorn squash that’s deep green with an irregular orange splotch or two.

The skin of squash is beautiful, but it’s not something that you want to peel when you prep it unless it’s a smooth butternut squash, which even still can be roasted skin on. Roasting makes the skin more tender, so your fork and knife will go right through it. Also, it has a satisfying chewy texture compared to the soft, creamy roasted flesh.

How To Cut Acorn Squash

I like to keep it as simple as possible and cut squash into rings or wedges to roast them. They end up looking beautiful overlapping each other on a serving dish.

To cut an acorn squash:

1. Trim off the top (including the stem) and the bottom and put a flat end on the cutting board.

2. Slice the squash in half lengthwise with a sharp knife.

Cut the top and bottom off an acorn squash. Then slice in half lengthwise.

3. Scoop out the seeds from each squash half using a spoon and scrape out the strings.

4. Cut the squash into rings by placing the halves cut side down. Then cut them into thin slices about 1/2-inch thick. You will end up with half-ring shapes. They always remind me of a smile!

Scoop the seeds out of the squash halves. Thinly slice the squash.

The Ingredients:

I love adding dried spices to roasted vegetables, which is what makes this roasted squash so good. This is what you need for the recipe:

  • Acorn squash: This recipe calls for 2 acorn squash. To find the best ones, look for squash that has smooth skin and doesn’t have cracks or soft spots. It should feel heavy for its size.
  • Olive oil: I whisk olive oil with the dried spices, so they really coat the squash. Use extra-virgin olive oil for the best flavor.
  • Dried seasoning blend: I use a combination of dried thyme, rosemary, oregano, salt and pepper for lots of flavor.
  • Parmesan: Make sure you Parmesan cheese is finely grated. As it cooks in the oven, it will almost disappear into the squash.
  • Parsley: I finish the squash with chopped parsley. Fresh herbs are always great with roasted vegetables.

How To Make Parmesan Herb 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 seasoned olive oil over the sliced squash tossing to make sure it is all coated.

Stir together the spices and olive oil in a small bowl. Toss the squash with the seasoned oil in a large bowl.

3. Arrange the squash on a baking sheet. The squash should not overlap. Roast the squash for about 20 minutes. Turn it over and sprinkle with Parmesan. Continue roasting until the squash is golden and tender, about 15-20 minutes. Garnish with parsley before serving.

Roated parmesan herb acorn squash on a sheet pan.


This baked acorn squash is a very simple straightforward side, which is just what you need for your holiday table and the time of the year known as side season. Pair it with Dry Rubbed Turkey for Thanksgiving. You can also add greens to the squash and turn it into a fall salad with an Italian vinaigrette.


You can store the squash in an airtight container in the fridge up to 3 days. Warm it in a 350-degree F oven. It likely won’t have as good of a texture as it did the first time you roasted it. So this is when I like to add it to cooked grains like barley or farro.

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.

Parmesan Herb Roasted Acorn Squash

Parmesan Herb Roasted Acorn Squash

5 from 1 vote
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4
Seasoned in a mix of dried thyme, rosemary and oregano, this parmesan herb roasted acorn squash is a simple fall – winter side. And you don’t have to peel the squash!


  • 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 fresh parsley


  • 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.


Store leftover squash in an airtight container in the refrigerator up to 3 days. Warm it in a 350-degree F oven.
You can add the roasted acorn squash to a salad or to cooked grains such as farro, barley or quinoa.
If you don’t have an acorn squash, you can substitute with delicata squash, kabocha squash, buttercup squash or red kuri squash.


Calories: 185kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 734mg | Potassium: 774mg | Fiber: 3g | Sugar: 0.02g | Vitamin A: 953IU | Vitamin C: 25mg | Calcium: 151mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Italian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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