Roasted Parmesan acorn squash slices are beautiful, easy to prepare, and make a quick, healthy vegetarian side dish. Roasting concentrates the squash’s natural sweetness and the grated Parmesan adds a savory finish.
If you haven’t tried acorn squash, it’s worth a taste. I love seeing them in stores each season — their dark green exterior gives way to a sweet, yellow-orange flesh and they often have pretty scalloped ridges.
What is acorn squash?
Acorn squash gets its name from its shape, which resembles an acorn. The edible skin cooks down nicely, so you can leave it on for texture and color while roasting.
Do you have to peel acorn squash?
No—one of the conveniences of acorn squash is that the skin is edible after cooking. That makes prep faster and keeps the slices intact while roasting.
My favorite method is to slice the squash and roast it. For this recipe I toss the slices with olive oil, thyme, salt, and pepper, roast until tender, then finish with freshly grated Parmesan. You can also prepare acorn squash in an air fryer if you prefer.
Storing leftovers
Leftovers keep well in the refrigerator. I often eat half the batch for one meal and save the rest for another — the slices reheat nicely and remain flavorful.
How to make the recipe
Preheat the oven to 400°F (200°C). Wash and dry the acorn squash, then slice it in half lengthwise through the stem. Use a spoon to scoop out the seeds; you can discard them or roast them separately.
Place each half cut-side down on a cutting board and slice into 1/2-inch rounds. Transfer the slices to a large bowl and drizzle with olive oil. Sprinkle with dried thyme, salt, and pepper, then toss so each piece is evenly coated.
Arrange the seasoned slices on a parchment-lined baking sheet in a single layer. Roast for 25–30 minutes, or until the squash is fork-tender and edges are lightly browned.
Remove the baking sheet from the oven, transfer the slices to a serving plate, and top with freshly grated Parmesan. For a melty finish, return the slices to the oven or under a broiler briefly until the cheese softens and browns slightly.
Quick recipe details
Roasted Parmesan Acorn Squash
Sliced acorn squash tossed with olive oil and thyme, roasted until tender, and finished with freshly grated Parmesan for an easy vegetarian side.
Prep time: 10 mins • Cook time: 25 mins • Total: 35 mins • Servings: 4 • Calories (est.): 225 kcal
Ingredients
- 1 acorn squash
- 2 tablespoons olive oil
- ½ teaspoon dried thyme leaves
- Salt and pepper, to taste
- Freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and halve the acorn squash lengthwise. Scoop out the seeds.
- Place each half cut-side down and slice into ½-inch rounds.
- Toss the slices in a large bowl with olive oil, thyme, salt, and pepper.
- Arrange on a parchment-lined sheet and roast 25–30 minutes, until tender.
- Top with grated Parmesan. Optionally return to the oven or broiler briefly to melt the cheese.
Nutrition (estimated per serving)
Calories: 225 kcal • Carbohydrates: 15 g • Protein: 9 g • Fat: 15 g • Fiber: 2 g
More winter squash ideas
- Try air-frying acorn squash for a faster, slightly crispier result.
- Season with harissa or other warm spices for a bolder flavor.
- Use the same method with butternut, honeynut, or spaghetti squash for variety.
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