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Parmesan Herb Roasted Acorn Squash

Parmesan herb roasted acorn squash with a golden, crispy Parmesan crust. Oven-roasted squash rings caramelize at the edges, then finish until tender and browned.
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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: 300
Ingredients Equipment Method Notes

Ingredients
  

Acorn squash
  • 2 acorn squash halved, seeded, and sliced into 1/2-inch rings
Seasoning and aromatics
  • 3 tbsp olive oil
  • 2 garlic minced
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Parmesan topping
  • 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 so the rings roast without sticking.
  2. Toss acorn squash rings with olive oil, garlic, fresh thyme leaves, fresh rosemary, salt, and black pepper until evenly coated.
  3. Arrange squash in a single layer with space between rings, then roast for 20 minutes until the edges look slightly caramelized.
  4. Flip the slices and sprinkle generously with grated Parmesan for an even, crisp topping.
  5. Roast 12-15 minutes more at 400F until squash is tender and Parmesan is golden and crisp, watching closely near the end.

Notes

For the crispiest Parmesan, keep the squash in a single layer with minimal overlap so moisture can escape. Store leftovers in the fridge up to 4 days; reheat on a sheet pan in a 400F oven until hot and edges re-crisp. Freezing isn’t recommended because the Parmesan crust loses crunch. For a dairy-free swap, use a plant-based Parmesan-style topping (check it’s designed to brown) instead of grated Parmesan.