Go beyond butter and brown sugar with this Herb-Roasted Parmesan Acorn Squash that’s perfect for your holiday table.
Sweet or Savory?
Growing up the only winter squash my dad ever made was acorn squash. And he always made it the same way – baked with butter and brown sugar in a covered casserole dish with a little water in the bottom so the squash would steam, rather than roast.
Don’t get me wrong, I enjoyed it and often requested it for dinner and I even made it that way in college and for my own family years later. But it wasn’t until I stumbled across a recipe in a magazine about fifteen years ago that I discovered you didn’t HAVE to make acorn squash with butter and brown sugar – it could be savory, too. And that was the inspiration behind this Herb-Roasted Parmesan Acorn Squash.
It’s a near-perfect side dish for any protein – especially in the fall when it’s in season – because there’s no need to peel the squash before roasting it to perfection with ghee, herbs, and parmesan. The skin gets tender enough to eat if you’d like, or you can easily it peel it from the tender, buttery, cheesy half-moons of squash.
Just 5 simple ingredients in Herb-Roasted Parmesan Acorn Squash.
I admit that roasting naturally-sweet acorn squash with savory herbs and salty parmesan cheese may seem odd but trust me, it’s magical and so good that you may never opt for butter and brown sugar on your squash again.
You can use fresh or dried herbs for this Herb-Roasted Parmesan Acorn Squash or a combination of both. I particularly like rosemary and thyme but dried Italian seasoning is also really delicious here.
The side dish that does it all.
This Herb-Roasted Parmesan Acorn Squash is simple enough for a weeknight dinner but it also makes a perfect side dish for your holiday table. Don’t be surprised if someone tells you that they had no idea acorn squash could be prepared in a savory way or that you can eat the skin when it’s thinly sliced and roasted.
Other side-dish recipes to try:
- Cinnamon Sweet Potato Apple Bake
- Garlic Roasted Root Vegetable Fries
- Crispy Smashed Potatoes
- Roasted Delicata Squash with Tomatoes
- 1 large acorn squash (or 2 small)
- ⅓ cup grated Parmesan cheese + more for garnishing
- 2–3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix)
- 1 tablespoons butter or ghee, melted
- ½ teaspoon garlic powder
- ¼ teaspoon salt + more to taste
- ⅛ teaspoon black pepper
- Preheat oven to 400℉.
- Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick moon-shape slices.
- In a large bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper; toss until well mixed.
- Spread the acorn squash pieces out onto one large or several medium size baking sheets covered with parchment paper. Using your hands, gently press the Parmesan mixture onto one side of each squash piece for maximum coverage.
- Bake until squash is tender and the Parmesan topping is crispy and slightly browned, about 25 minutes. If desired, garnish with additional parmesan cheese and herbs.
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- Serving Size: 1/4th of recipe
- Calories: 143
- Fat: 7 g
- (Sat Fat: 2 g)
- Sodium: 210 mg
- Carbohydrate: 13 g
- (Fiber: 3 g
- Sugar: 0 g)
- Protein: 5 g
We want to hear – what’s your favorite variety of winter squash? Comment below.
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