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Parmesan Herb Roasted Acorn Squash

Parmesan herb roasted acorn squash with a golden, crispy Parmesan crust. Oven-roasted 1/2-inch rings caramelize at the edges and turn tender for a savory 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: 265
Ingredients Equipment Method Notes

Ingredients
  

Acorn squash rings
  • 2 acorn squash Halved, seeded, and sliced into 1/2-inch rings.
  • 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
  • 0.5 cup Parmesan Grated.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 400F, then line a sheet pan with parchment for easy release and browning.
  2. Arrange the acorn squash rings in a single layer so they roast evenly and develop caramelized edges.
Season and roast
  1. Toss the squash slices with olive oil, garlic, thyme, rosemary, salt, and pepper until evenly coated for full flavor.
  2. Roast at 400F for 20 minutes, then look for softened edges starting to brown.
  3. Flip the slices and sprinkle generously with Parmesan so the cheese can melt and crisp.
  4. Roast 12-15 minutes more at 400F until the squash is tender and the Parmesan is golden and crisp, with visible browning on top.

Notes

For the crispiest Parmesan, spread the squash in a true single layer with space between rings and avoid overcrowding the sheet pan. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 400F oven or toaster oven until hot and re-crisped. Freezing isn’t recommended because the squash texture softens after thawing. If you want a dairy-light option, use a grated lactose-free Parmesan-style cheese for similar browning.