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Parmesan Herb Roasted Acorn Squash

Parmesan herb roasted acorn squash with a golden, crispy Parmesan herb crust. Roasted on a sheet pan until tender, with caramelized edges and fragrant thyme and rosemary.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Acorn squash
  • 2 acorn squash Halved, seeded, and sliced into 1/2-inch rings
Herb and oil coating
  • 3 tbsp olive oil
  • 2 garlic Minced
  • 1 tsp thyme leaves Fresh thyme leaves
  • 1 tsp rosemary Chopped (fresh)
Seasoning and cheese
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup Parmesan Grated

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 400F and line a sheet pan with parchment so the squash roasts evenly.
  2. Toss the acorn squash rings with olive oil, garlic, thyme leaves, rosemary, salt, and black pepper until coated.
  3. Arrange the coated squash in a single layer and roast for 20 minutes to start browning.
  4. Flip the squash slices and sprinkle generously with Parmesan so the topping can crisp.
  5. Roast 12 to 15 minutes more at 400F until the squash is tender and the Parmesan is golden and crisp.

Notes

For the crispiest Parmesan edges, keep the squash in a single layer with space between rings so steam can’t build up. Store leftovers in the refrigerator up to 3 days and reheat on a sheet pan at 400F until hot. Freezing is not recommended because the squash texture softens. For a dairy-light option, use a hard aged cheese-style vegan Parmesan substitute in the same quantity.