Savory Parmesan Herb Roasted Acorn Squash Recipe (Print Version)

Discover how to make savory Parmesan Herb Roasted Acorn Squash. This recipe offers tender squash, savory herbs, and cheesy goodness for a simple side.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ The Main Event

01 - 1 medium acorn squash

→ Flavor Foundations

02 - 2 tbsp olive oil
03 - 2-3 cloves garlic, minced
04 - 1/2 tsp salt
05 - 1/4 tsp freshly ground black pepper

→ Fresh Herb Power

06 - 1 tbsp fresh rosemary, chopped
07 - 1 tbsp fresh thyme, chopped

→ The Cheesy Topping

08 - 1/4 cup freshly grated Parmesan cheese

# Instructions:

01 - First things first, give your acorn squash a good scrub under cool water. Then, the trickiest part: cutting it. I always use a really sharp, sturdy knife. Carefully slice it in half lengthwise, from stem to base. Watch your fingers, hon! Scoop out those seeds and stringy bits with a spoon. You don’t need to peel it, the skin softens beautifully when roasted. I used to try peeling it, and honestly, it was a wrestling match I never won.
02 - In a medium bowl, combine your olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and pepper. Give it a good whisk until everything is nicely mixed. This is where the magic starts to happen, the scents just begin to mingle. I sometimes add a tiny pinch of red pepper flakes here if I'm feeling a little spicy, it adds a lovely warmth without overwhelming the Parmesan Herb Roasted Acorn Squash.
03 - Cut your squash halves into 1/2-inch thick slices, or even wedges if you prefer chunkier pieces. Add them to the bowl with your oil and herb mixture. Use your hands, seriously, get in there and toss everything until every single piece of squash is beautifully coated. This step is key for even flavor. Spread the squash in a single layer on a large baking sheet. Don't overcrowd the pan, or it'll steam instead of roast, and we want those lovely caramelized edges!
04 - Pop your baking sheet into the preheated oven at 400°F (200°C). Let it roast for about 15-20 minutes. You want the squash to start getting tender and a little golden around the edges. This is where the kitchen starts to smell absolutely incredible. I always peek in, trying not to let too much heat escape, just to admire the progress of my Parmesan Herb Roasted Acorn Squash.
05 - Carefully pull the baking sheet out of the oven. Now, sprinkle that glorious freshly grated Parmesan cheese all over the squash. Give it a gentle toss if you like, or just let it lay on top. I always make sure to get some on those crispy edges. Resist the urge to add the cheese too early; it’ll just burn and get bitter. Trust me, I learned that the hard way once, total bummer.
06 - Return the baking sheet to the oven for another 10-15 minutes, or until the squash is perfectly tender, the edges are caramelized, and the Parmesan is melted and lightly golden brown. It should smell nutty and savory, with hints of those herbs. Pull it out, let it cool for just a minute, and serve immediately. This Parmesan Herb Roasted Acorn Squash is just divine right out of the oven!

# Notes:

01 - Preheat your baking sheet in the oven while it's heating up; this helps get those super crispy, golden-brown edges!
02 - Storage advice that actually works from my kitchen trials: Reheat in an air fryer for best results, not the microwave.
03 - Substitution I've tried that worked surprisingly well: Butternut squash is a great swap if you don't have acorn.
04 - Serving suggestion that makes this dish extra special: Try it with a tiny drizzle of maple syrup during the last 5 minutes of roasting.

# Equipment Needed:

01 - Baking sheet
02 - sharp knife
03 - mixing bowls

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 5g

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