Acorn Squash Recipe

Introduction

Roasted acorn squash is a simple and flavorful side dish that highlights the natural sweetness of this winter squash. With a crispy parmesan crust and aromatic herbs, it’s perfect for cozy dinners or holiday meals.

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

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Slice off the top and bottom of each acorn squash to create flat surfaces. Stand each squash on one flat end and slice it in half vertically.
2. Step 2: Scoop out the seeds from each half using a spoon, then slice each half into 1-inch thick slices.
3. Step 3: In a large mixing bowl, combine the squash slices with olive oil, parmesan cheese, garlic powder, salt, basil, thyme, and oregano.
4. Step 4: Toss everything together using your hands until the squash slices are evenly coated with the parmesan and herbs.
5. Step 5: Arrange the squash slices in a single layer on a baking tray lined with parchment paper. If any parmesan mixture remains in the bowl, gently press it onto the tops of the slices.
6. Step 6: Bake for 20 to 25 minutes, until the squash is tender and the tops are lightly golden.
7. Step 7: Transfer the roasted acorn squash to a serving platter and serve warm. Enjoy!

Tips & Variations

• For an added touch of sweetness, drizzle a little honey over the squash before baking.
• Feel free to swap parmesan for pecorino or another hard cheese for a different flavor profile.
• Add a pinch of crushed red pepper flakes for mild heat.
• Use fresh herbs if available, adjusting amounts to taste.

Storage

Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the squash slices ahead of time?

Yes, you can slice and season the squash in advance and keep it covered in the refrigerator for a few hours before baking.

What if I don’t have parchment paper?

You can lightly grease the baking tray with olive oil instead to prevent sticking, although parchment paper is recommended for easier cleanup.

Acorn Squash Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

Roasted acorn squash slices coated in a flavorful blend of parmesan cheese, garlic, and herbs, baked to a tender and lightly golden perfection. This simple, savory side dish combines the natural sweetness of acorn squash with rich, aromatic seasonings for a comforting and delicious addition to any meal.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Acorn Squash

• 2 acorn squash (small to medium sized)

Seasoning Mix

• 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

Instructions

1. Slice acorn squash: Start by prepping the squash. Slice off the top and bottom ends so the squash can sit flat. Place it flat side down and cut it in half lengthwise. Using a spoon, scoop out all the seeds and stringy pulp from the center of each half, then slice each half into approximately 1-inch thick slices.
2. Preheat oven: Set your oven to 425°F (220°C) and allow it to fully preheat to ensure even roasting of the squash slices.
3. Toss with seasoning: In a large mixing bowl, combine the acorn squash slices with the olive oil, grated parmesan cheese, garlic powder, kosher salt, dried basil, thyme, and oregano. Use your hands to gently toss the squash until every slice is evenly coated with the seasoning mixture.
4. Bake: Arrange the seasoned squash slices in a single layer on a baking tray lined with parchment paper. If there’s any leftover parmesan and herb mixture in the bowl, press it gently onto the top of the slices for extra flavor. Bake in the preheated oven for 20 to 25 minutes until the squash is tender and the tops turn light golden brown.
5. Serve: Remove the baking tray from the oven and transfer the roasted acorn squash slices to a serving platter. Serve warm and enjoy this delicious, savory side dish.

Notes

• Use small to medium-sized acorn squash for even cooking and manageable slices.
• Parmesan cheese adds a rich, savory flavor, but can be omitted or substituted for a dairy-free option if desired.
• Adjust the herb quantities to suit your taste—fresh herbs can be used instead of dried.
• Leftover squash can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
• This recipe pairs well with roasted meats, poultry, or as a hearty vegetarian main course addition.

Keywords: acorn squash, roasted acorn squash, parmesan squash, baked squash, fall side dish, vegetarian side, herb roasted squash