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Parmesan Herb Roasted Acorn Squash

Parmesan herb roasted acorn squash is oven-roasted in 1/2-inch rings until tender, then finished with a golden, crisp Parmesan crust. Tossed with garlic and fresh thyme/rosemary for deep savory flavor and caramelized edges.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F and line a sheet pan with parchment for easy release and browning.
Season and first roast
  1. Toss acorn squash rings with olive oil, minced garlic, fresh thyme leaves, chopped rosemary, salt, and black pepper until evenly coated.
  2. Arrange squash in a single layer and roast for 20 minutes to start tenderizing and developing caramelized edges.
Add Parmesan and finish roasting
  1. Flip the slices and sprinkle generously with grated Parmesan so it can melt and crisp on the hot surface.
  2. Roast 12 to 15 minutes more at 400°F until the squash is tender and the Parmesan is golden and crisp, then serve hot.

Notes

For the crispiest Parmesan crust, keep the squash in a true single layer with space between rings so moisture can escape. Refrigerate leftovers in an airtight container for up to 4 days and reheat on a sheet pan at 400°F for 8 to 10 minutes. Freezing isn’t recommended because the roasted texture can turn watery when thawed. For a dairy-light swap, use a hard aged pecorino or a vegan Parmesan-style topping (expect slightly less crispness).