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This Roasted Acorn Squash has a winning combination of herbs, garlic, and freshly grated parmesan cheese. The squash is tender with golden, melted cheese on top making it a fun and flavorful side to your favorite Fall recipes or Holiday meal.
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Pin It NowThis Roasted Acorn Squash Will Be the Highlight of the Meal!
During Fall and Winter the markets are filled with colorful squash! If you’re not sure where to start with cooking the fun shaped acorn squash, then this recipe is for you! Drizzled with a herby garlic butter and topped with golden parmesan cheese even the pickiest eater will be devouring these!
Highlights of this Garlic Parmesan Roasted Acorn Squash:
- Savory: I love the use of savory flavors instead of sweet and sugars with this squash!
- Beautiful: The natural beauty of the squash when sliced makes this a beautiful dish whenever you choose to serve it. This dish can go from the family dinner table to an elegant holiday meal.
Table of Contents
♡ Need more Fall recipes? Try our Roasted Brussels Sprouts, Butternut Squash Pie, or Roasted Sweet Potato.
Ingredients Needed
Ingredient Highlights
Find the complete recipe card below with measurements and full instructions.
- Acorn Squash: This winter squash is beautiful with a tough green skin and a yellow/orange center. It has a fibrous texture but is soft and the skin is edible after roasting. Acorn squash has a sweet, nutty flavoring and is packed with vitamin C, fiber, minerals, and antioxidants. (Reference-Acorn Squash Nutrition Info)
- Garlic Powder: Instead of using minced garlic we are ensuring a nice even coating of garlic flavor without the possibility of burning it at a high temperature.
- Parmesan Cheese: Use fresh grated parmesan.
- Crushed Red Pepper: Adds a nice heat to the dish. You can omit if you are concerned about the heat level, or feel free to add more as desired!
How to Cut Acorn Squash
Slice the squash in half from stem to bottom, then use a spoon to scoop out the center with the seeds. Slice each half into 1 inch thick slices. The shape of the acorn squash creates naturally beautiful slices!
Tip
Save the seeds! Drizzle them with olive oil and a sprinkle of salt. Roast in the oven at 350 degrees F for 12-15 minutes with a quick stir in the middle. These make a fun snack that is packed with vitamin C!
How To Make Garlic Parmesan Acorn Squash
Find the complete recipe card below with measurements and full instructions.
- After slicing the acorn squash into 1 inch slices, prepare the garlic herb butter. Combine the melted butter with extra virgin olive oil and all seasonings. Whisk this together to create a herby butter sauce to pour over the squash.
- Place the sliced squash in a bowl, drizzle the herb butter over the top, then stir to coat all sides of the squash with the mixture.
- Place the acorn squash on a large baking sheet (I like to use a half sheet size). Spoon any excess herb butter on top of the squash. Then sprinkle the tops of the squash with the grated parmesan.
- Bake at 425 degrees F for approximately 20 minutes. The squash will be softened, and the cheese golden on top.
Tip
Grate your own fresh parmesan. Pre-grated may not melt the way you are wanting. I also actually prefer to use the larger grate on the parmesan instead of the thin grater. This creates a nice crispy, cheese layer on the top of the squash, and any little bits that fall off create delicious crispy bits on the edge of the squash.
Those little crispy bits are of course the bites that everyone fights over!
What To Serve This Side With
This acorn squash is the perfect side dish for many Fall recipes. Personally I love serving it with our Creamy Mushroom Pork Chops or Smoked Turkey Breast.
They’re perfect alongside our Roasted Sweet Potato or Southern Green Beans.
They also would be a beautiful addition to a holiday meal for Thanksgiving or Christmas!
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, simply drizzle a small amount of oil in a skillet and heat over medium heat until warmed through. You can also reheat in the oven on a sheet pan at 400 degrees for about 5 minutes.
Garlic Parmesan Roasted Acorn Squash
Ingredients
- 1 acorn squash
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon fine sea salt
- 1 teaspoon granulated garlic
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper
- ⅓ cup grated parmesan
Instructions
- Preheat oven to 425 degrees F.
- Wash off the acorn squash and slice from stem to end longways. Using a spoon scoop out the seeds and insides. Save the seeds for roasting if you want. Once the center is cleaned out, slice the squash in 1 inch slices. Add the squash to a large bowl.
- Add melted butter to a small bowl. Then add the extra virgin olive oil. Whisk to combine. Add in the seasonings and stir to combine. Drizzle this over the top of the acorn squash in the large bowl.
- Stir the squash around to coat with the herb butter mixture. Then place the squash on the baking sheet. Use a spoon to get whatever butter sauce remains in the bowl and drizzle on the top of the squash slices. Top with grated parmesan cheese.
- Bake the squash for 20-25 minutes, depends on the thickness of the squash. Once the squash is softened and the cheese on top is golden, remove and allow to cool briefly before serving.
- Top with fresh chopped parsley and additional crushed red pepper or drizzle of hot sauce as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Roasted Acorn Squash FAQs
Yes! The skin softens while it roasts. If the squash isn’t roasted long enough it will still have a bite to it, so it is a personal preference if you eat it or not.
Absolutely. If you need to leave off the cheese then leave it off. The butter can be swapped for just extra virgin olive oil and you can use the seasoning blend. This will still create a nice savory seasoned acorn squash dish.
