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Parmesan Herb Roasted Acorn Squash

Parmesan herb roasted acorn squash with a golden, crisp Parmesan crust. Sliced into 1/2-inch rings and roasted until tender with caramelized edges for an easy American side dish.
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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: 340
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 clove garlic minced
fresh thyme leaves
  • 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
 

Preheat and prep
  1. Preheat oven to 400F and line a sheet pan with parchment for easy release. Visual cue: parchment should fully cover the pan surface.
  2. Toss acorn squash rings with olive oil, garlic, fresh thyme leaves, fresh rosemary, salt, and black pepper. Visual cue: each ring should look evenly coated and glossy.
Roast and add the Parmesan crust
  1. Arrange squash in a single layer and roast 20 minutes at 400F. Visual cue: edges begin to brown and the squash looks slightly softened.
  2. Flip the slices and sprinkle generously with grated Parmesan. Visual cue: Parmesan forms a visible, even layer on top of the rings.
  3. Roast 12-15 minutes more at 400F until tender and the Parmesan is golden and crisp. Visual cue: the top looks browned with crisp, lacy spots and the rings yield easily.

Notes

For maximum caramelized edges, keep the squash in a single layer with space between rings so steam can escape in the oven. Store leftovers covered in the refrigerator for up to 3 days and rewarm on the same sheet pan at 375F until hot. Freezer: not recommended because the Parmesan crisp softens. If you want a lower-sodium option, use reduced-sodium Parmesan and keep the salt at 1/4 tsp.