Savory Herb Roasted Acorn Squash (With Parmesan)

I’ve found that so many acorn squash recipes that focus on sugar, missing the chance to showcase the savory side of this delightful winter vegetable. That’s why I decided to create a recipe that combines the natural sweetness of acorn squash with aromatic herbs, garlic, butter, and a touch of Parmesan cheese for a true savory-packed dish perfect for a weeknight dinner or a seasonal get-together. 

This recipe’s savory flare highlights the squash’s delicious, nutritious, and hearty flavor without any reliance on brown sugar or an overload of butter. I’ve made this dish time and time again for my friends and family, and they can’t seem to get enough of this comfort meal of mine each fall!

Ingredients To Make Savory Acorn Squash

This recipe tastes fancy enough for a restaurant menu, but it comes together so easily with everyday ingredients from my pantry and fridge. Here’s what I use to make one of the best acorn squash recipes I’ve come up with:

• Acorn squash — This recipe was designed to use acorn squash, but I could use butternut squash, delicata, or another sturdy winter squash variety. Depending on which one I used and how big the pieces were, the baking time would alter a bit.
• Parmesan cheese — Parmesan is an easy-to-find and flavorful choice to use in the roasted acorn squash recipe. I could also use Asiago cheese, Pecorino Romano cheese, Manchego, or another hard-aged white cheese. 
• Herbs — I use fresh herbs, dried herbs, or a combination of both. My favorite herb combination for this recipe is fresh thyme, sage, oregano, and rosemary. However, if I don’t have fresh herbs on hand, I’ll use dried Italian seasoning. 
• Butter — If needed, I can sub for the butter with ghee, extra-virgin olive oil, avocado oil, or coconut oil.
• Garlic powder — I use either freshly grated garlic or – if I’m in a pinch – onion powder.
• Salt — One of my favorite types for this recipe is kosher salt. 
• Black pepper

This savory and salty combination tastes fantastic when it coats the oven-roasted acorn squash. If you want to switch it up, though, my husband has also added toppings like finely diced bacon pieces, capers, finely minced mushrooms, paprika, and cooked sausage bits. I’ve even had one friend who wanted this recipe to have a little kick of heat and add some cayenne pepper or chili powder to the mix.

Find the ingredient list with exact measurements in the recipe card below.

Make It Vegan

I can make this recipe vegan simply by using vegan butter and a vegan Parmesan alternative. Again, this easy change to meet specific dietary needs is a huge reason I love this recipe of mine!

Not A Fan Of The Rind? No Problem!

If I’m cooking a squash but don’t want the rind (aka the skin) on it, I simply peel it or cut it off. The easiest way I’ve found to do this is to use a vegetable peeler, and I go about it in the same way I would with peeling a potato.

How To Make Herb-Roasted Acorn Squash With Parmesan

Here’s my method for making this perfectly tender, oven-baked acorn squash in 5 steps:

1. Preheat the oven and prep the pans: Preheat the oven to 400°F. Line one large (or 2 medium-sized) baking sheet with parchment paper. 
2. Cut the squash: Cut the acorn squash in half, from stem to tip, and scoop out the seeds. Then, with a sharp knife, cut each half into ½-inch thick, moon-shaped slices.
3. Make the topping: In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper; toss until well mixed.
4. Press the topping onto the squash: Spread the acorn squash pieces out onto the prepared sheet pan(s). Using my hands, I gently press the Parmesan mixture onto one side of each squash piece for maximum coverage (it’s okay if a little falls off). I then flip each of the acorn squash halves and repeat this step.
5. Bake the squash: Bake until acorn squash pieces are tender and the Parmesan topping is crispy and slightly browned (about 25 minutes). If desired, I’ll garnish with additional Parmesan cheese and herbs. Use a flat spatula or turner to lift each piece off of the baking dish and onto a serving tray or dinner plates. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

How To Serve

One of my favorite ways to serve this roasted acorn squash recipe is as a weeknight dinner or a side dish for my family’s holiday table. I’ve also served this savory acorn squash recipe at potlucks, fall-time brunches, and even as a main course when I’ve hosted new dinner guests at my home. I typically pair this roasted squash recipe with salmon, roasted chicken, pork chops, or grilled steak. However, I can also serve it as a main-course vegetarian dish.

How To Store

Acorn squash, along with pumpkins, butternut squash, delicata, spaghetti squash, and more, is considered a long-storing winter squash. This means that it lasts for a long time after harvest when stored in a cool and dark place. However, I will say that this dish is not a great freezer storage option; it’s definitely better when stored in the fridge.

If I have any leftovers, I can easily store this squash for reheating by putting it in one of my favorite airtight containers for meal prep. This ensures my squash will stay fresh for up to 4 days in the refrigerator. To reheat it, I’ll place my desired portion on a baking pan and heat for 7-9 minutes in my preheated 350°F oven or toaster oven.

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