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Parmesan Herb Roasted Acorn Squash

Parmesan herb roasted acorn squash with a golden, crispy Parmesan crust. Sliced into rings, roasted until tender with caramelized edges and fragrant thyme.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Acorn squash
  • 2 acorn squash Halved, seeded, and sliced into 1/2-inch rings.
Olive oil and aromatics
  • 3 tbsp olive oil
  • 2 garlic Minced.
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary Chopped.
Seasonings
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Cheese coating
  • 0.5 cup grated Parmesan

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 400F and line a sheet pan with parchment for nonstick roasting.
  2. Toss acorn squash rings with olive oil, garlic, thyme leaves, rosemary, salt, and black pepper until evenly coated.
  3. Arrange squash in a single layer on the sheet pan and roast for 20 minutes, until the edges begin to bronze.
Add Parmesan and finish
  1. Flip each squash slice, then sprinkle generously with grated Parmesan.
  2. Roast 12-15 minutes more at 400F until the squash is tender and the Parmesan is golden and crisp, with visible browned spots.

Notes

For the crispiest Parmesan, keep the squash in a single layer with space between slices so steam can escape; roast on the center rack. Store leftovers in the refrigerator up to 4 days. Reheat on a sheet pan in a 425F oven for 5-8 minutes to re-crisp the topping. For a dairy-light option, use finely grated hard cheese labeled lactose-reduced or a Parmesan-style alternative, and watch closely near the end for browning.