Name: Parmesan Herb Roasted Acorn Squash Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 acorn squash (small to medium sized); ¼ cup extra-virgin olive oil; 1 cup finely grated parmesan cheese; 1 teaspoon garlic powder; ½ teaspoon kosher salt; ½ teaspoon dried basil; ½ teaspoon dried thyme; ½ teaspoon dried oregano

There’s something about the cozy aroma of roasted squash and the rich umami of parmesan that just feels like a warm hug on a plate. This Parmesan Herb Roasted Acorn Squash Recipe is one of my favorites when I want a simple side that’s full of flavor and perfect for fall—or honestly, any time of year.

A white plate on a white marbled surface holds about eight slices of roasted squash, each slice crescent-shaped with a dark green outer skin and golden-yellow inside. The squash pieces are cooked with a slightly browned texture, showing a crispy, seasoned coating with visible black pepper and small bits of melted light brown cheese on top. Fresh green herbs are sprinkled on and around the squash, adding color contrast. A silver fork rests to the left side of the plate. The lighting highlights the rich color and texture of the roasted squash, making it look crispy and flavorful. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Parmesan Herb Roasted Acorn Squash Recipe
Top Tip
How to Serve Parmesan Herb Roasted Acorn Squash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Parmesan Herb Roasted Acorn Squash Recipe

Why You'll Love This Recipe

I’m always drawn back to this Parmesan Herb Roasted Acorn Squash Recipe because it’s effortless yet impressive. It takes humble squash and transforms it into a savory, cheesy side that pairs beautifully with so many meals.

Simple Ingredients: You probably already have most of these in your pantry, so it’s a quick grab-and-go recipe.
Perfect Balance of Flavors: The herbs and parmesan add a nuanced savory note without overpowering the natural sweetness of the squash.
Easy to Prep and Roast: No fancy equipment or complicated steps—perfect even on busy weeknights.
Versatile Side Dish: This recipe complements everything from roasted chicken to a hearty grain bowl.

There is a metal baking sheet holding eleven roasted pumpkin slices. Each slice is crescent-shaped with dark green edges and bright orange-yellow centers, covered in a layer of crispy, slightly browned seasoning. The texture looks both soft and crunchy with small browned bits scattered around the slices on the sheet. The baking sheet is placed on a white marbled surface with a black and white striped cloth partially visible at the bottom right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Parmesan Herb Roasted Acorn Squash Recipe plays a vital role to build layers of flavor and texture. The key is balancing the natural sweetness of the squash with salty, savory, and herbaceous notes.

Flat lay of two small to medium acorn squash halved and sliced into thick crescent pieces, a small white bowl of extra-virgin olive oil, a small white bowl filled with finely grated parmesan cheese, a small white bowl containing garlic powder, a small white bowl with kosher salt, a small white bowl with dried basil, a small white bowl with dried thyme, a small white bowl with dried oregano, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Acorn squash: Pick smaller to medium sizes for sweeter flesh and easier slicing; the skin becomes tender when roasted.
Extra-virgin olive oil: Helps everything roast evenly and adds a fruity richness that melds well with herbs.
Finely grated parmesan cheese: Brings nutty, salty depth and a satisfying golden crust when baked.
Garlic powder: Infuses subtle warmth without overpowering the delicate squash flavor.
Kosher salt: Enhances overall taste and balances the natural sweetness.
Dried basil, thyme, oregano: Classic herbs that add fragrant, earthy notes echoing Italian flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The best part about this Parmesan Herb Roasted Acorn Squash Recipe is how easy it is to tweak. I love adding a little heat with crushed red pepper flakes sometimes, or swapping fresh sage for dried thyme when I’m looking for something a bit earthier.

Variation: One time, I drizzled a touch of honey on top right before serving—it added a beautiful sweet-and-savory contrast that friends raved about.
Herb swaps: Feel free to use fresh herbs if you have them—just sprinkle them on near the end of roasting to keep their flavor vibrant.
Dietary tweak: For a dairy-free version, try nutritional yeast instead of parmesan for that cheesy umami punch.

Step-by-Step: How I Make Parmesan Herb Roasted Acorn Squash Recipe

Step 1: Prep the squash like a pro

Start by preheating your oven to 425°F (220°C). To get even slices, slice off both the top and bottom ends of each acorn squash so it sits flat on your cutting board. Then, carefully halve the squash from top to bottom and scoop out the seeds with a spoon. Slice each half into 1-inch thick crescents. This size cooks evenly and makes them easy to handle without falling apart.

Step 2: Mix up your Parmesan herb magic

Place the squash slices in a large mixing bowl and add the olive oil, grated parmesan, garlic powder, kosher salt, and dried herbs. I like to use my hands here—it’s the easiest way to toss everything evenly and really get the parmesan to stick to the squash. Make sure every piece is nicely coated for maximum flavor.

Step 3: Roast to golden perfection

Arrange the slices in a single layer on a parchment-lined baking tray. Don’t crowd them; give each piece some space to crisp up. If there’s leftover parmesan herb mixture clinging to the bowl, press it onto the top side of the slices—that’s pure flavor gold. Roast for 20 to 25 minutes, until the squash is tender when pierced and the tops have that gorgeous golden, slightly crispy finish.

Top Tip

I’ve learned over countless attempts that the key to this Parmesan Herb Roasted Acorn Squash Recipe is in the slicing and seasoning. Here are some tips that really made a difference for me:

Uniform Slices: Keeping the squash slices about 1 inch thick ensures they cook evenly and makes flipping easier if you want a crisp edge.
Coating the Squash: Tossing with your hands allows the parmesan and herbs to stick better than using a spoon or spatula.
Use Parchment Paper: It prevents sticking and makes cleanup a breeze. Plus, it helps the cheese crisp without burning.
Watch the Oven Time: I found that going over 25 minutes can dry the squash out, so check at 20 minutes and adjust as needed.

How to Serve Parmesan Herb Roasted Acorn Squash Recipe

Parmesan Acorn Squash - Serving Suggestion

Garnishes

I love adding a sprinkle of freshly chopped parsley or a few toasted pine nuts on top for a little crunch and color contrast. Sometimes a drizzle of balsamic glaze adds a sophisticated tang that pairs beautifully with the roasted herbs and parmesan.

Side Dishes

This recipe shines alongside roasted chicken, grilled sausages, or even a hearty lentil stew. When I’m keeping it vegetarian, I pair it with quinoa salad and a crisp green salad with lemon vinaigrette to keep the meal balanced.

Creative Ways to Present

For a special dinner, I’ve hollowed out the squash halves before slicing and roasted the slices pressed back inside for a rustic presentation. You can also serve the slices overlapped on a platter topped with extra parmesan and fresh herbs for a festive look.

Make Ahead and Storage

Storing Leftovers

I store leftover roasted squash in an airtight container in the fridge for up to 3 days. It keeps nicely and reheats well so nothing goes to waste.

Freezing

While you can freeze roasted squash, I’ve found it loses a bit of its fresh texture after thawing. If you do freeze it, lay the slices in a single layer on a baking sheet first, freeze until solid, then transfer to a freezer bag. Use within 2 months for best flavor.

Reheating

To bring leftovers back to life, I pop them in a 350°F oven for about 10 minutes until warmed through and crispy again. Microwave works in a pinch, but you lose that delightful crisp topping.

Frequently Asked Questions:

Can I use other types of squash for this recipe?

Absolutely! While acorn squash has a lovely balance of sweetness and firm texture, you can substitute delicata or kabocha squash. Just adjust roasting times depending on how dense the squash is.

Should I peel the acorn squash before roasting?

No need to peel it. The skin of acorn squash becomes tender when roasted and adds structure to the slices, making them easier to handle. Just make sure to wash the skin well before slicing.

How do I get the parmesan cheese to stick to the squash?

Using your hands to toss the squash with olive oil and parmesan helps the cheese stick evenly. The oil acts as a glue, and pressing any leftover cheese mixture onto the top side before roasting helps create that crispy, cheesy crust.

Can I make this recipe ahead of time?

Yes! You can prepare and season the squash slices ahead of time and refrigerate them for a few hours or overnight before roasting. Just bring them to room temperature before baking for best results.

Final Thoughts

This Parmesan Herb Roasted Acorn Squash Recipe has become one of those dishes I reach for when I want something that feels a little special but isn’t fussy. It’s comforting, flavorful, and endlessly adaptable. I hope you love making it as much as I do—and maybe it’ll remind you a bit of cozy kitchen moments shared with friends and family.