Roasted Acorn Squash Recipe

Roasted acorn squash on a baking sheet after baking.

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Crispy roasted acorn squash with Parmesan, garlic, and herbs: a quick, savory side dish that pairs perfectly with chicken, turkey, or pot roast.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 307kcal

Author: Joy Kincaid

Equipment

Ingredients

2 acorn squash
1/4 cup olive oil or melted butter
1 cup shredded Parmesan cheese
1 teaspoon garlic powder
3/4 teaspoon sea salt to taste
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Freshly chopped parsley optional

Instructions

Preheat your oven to 425°F. Line a large baking sheet with parchment paper or grease with cooking spray.
Trim off the stem and base of each squash so they sit flat. Slice each one in half from top to bottom and scoop out the seeds with a spoon. Cut each half into 3/4-1-inch-thick wedges.
Place the squash slices in a large mixing bowl. Drizzle with olive oil and sprinkle in the Parmesan, garlic powder, salt, thyme, oregano, and basil. Toss gently until the slices are evenly coated with the cheesy herb mixture.
Arrange the seasoned squash in a single layer on the prepared baking sheet. Roast for 20–30 minutes (depending on thickness of slices and desired doneness), turning once halfway through (if you have time), until the squash is tender and the Parmesan coating turns golden brown.
Garnish with fresh parsley if desired. Serve warm as a side dish or enjoy on its own as a savory seasonal snack.

Notes

Tips for Success

Slice squash evenly so it cooks at the same rate.
For extra crispiness, broil for 1–2 minutes at the end.
Try swapping Parmesan for Asiago or Pecorino for a flavor twist.
A dash of smoked paprika or chili flakes adds a gentle kick.
Sprinkle with brown sugar or a drizzle of maple syrup for a sweeter flavor.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F for 10 minutes or until heated through.

Factors affecting bake time

Oven differences: Some ovens run hotter or cooler, so your squash might cook a bit faster or slower.
Slice thickness: If your wedges are slightly thinner than 1 inch, they could be done closer to 20–22 minutes. Thicker slices might need 27–30 minutes.
Desired texture:
- 20–22 minutes → tender but slightly firm, less browned edges
- 25 minutes → fully tender, nicely caramelized edges, golden Parmesan crust
- 28–30 minutes → very tender, more deeply browned, possibly crispy cheese edges

Tip for perfection

Start checking at 20 minutes by piercing a wedge with a fork.
Look for golden edges and a tender interior.
Flip the slices halfway through for even browning.

Nutrition