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Roasted Acorn Squash with Parmesan Herb

Roasted acorn squash with a golden parmesan herb crust is caramelized, fork-tender, and crisp on the cut surface. This easy acorn squash recipe uses thyme, sage, rosemary, and garlic for deeply savory fall side dish flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Acorn squash
  • 2 acorn squash medium; sliced into 1-inch rings, seeds removed
Olive oil
  • 3 tbsp olive oil
Garlic
  • 4 garlic cloves minced
Parmesan herb crust
  • 0.5 cup parmesan cheese grated
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh sage finely chopped
  • 1 tsp dried rosemary
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Garnish and optional drizzle
  • 2 tbsp fresh parsley for garnish
  • 1 honey optional drizzle

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and line a large sheet pan with parchment to prevent sticking.
Oil and season the rings
  1. Brush the acorn squash rings on both sides with olive oil and season with salt and black pepper.
  2. Arrange the rings in a single layer on the prepared sheet pan so they roast and brown evenly.
Make and apply the parmesan herb paste
  1. Mix parmesan cheese, minced garlic, thyme leaves, chopped sage, dried rosemary, and the remaining olive oil into a paste.
  2. Press the parmesan herb paste generously onto the cut surface of each squash ring for a thick, golden crust.
Roast until caramelized
  1. Roast at 400°F for 35–40 minutes until the squash is fork-tender and the parmesan crust is golden and crispy, with caramelized edges.
Finish and serve
  1. Garnish with fresh parsley and drizzle with honey if desired for a sweet-savory finish.

Notes

For the best caramelization, keep the squash rings in a single layer with space between them so the crust can brown. Store leftovers in the fridge up to 4 days in an airtight container; reheat on a sheet pan at 375°F until hot. Freezing is not recommended because the crisp parmesan crust softens. For a dairy-light option, use a hard aged vegan parmesan-style alternative to keep the crust texture similar.