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.

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!

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.

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.

Serving

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.

Leftovers

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.

More Winter Squash Recipes

Maple Glazed Acorn Squash
Acorn Squash Salad
Baked Butternut Squash Barley Risotto
Butternut Squash Apple Soup
Quinoa with Butternut Squash and Black Beans
Roasted Delicata Squash Couscous
Miso-Glazed Red Kuri Squash

I hope you love this easy side dish. Please leave a comment and rating below. Thanks!