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!
Recipe Highlights
This side dish recipe is a favorite because it’s incredibly easy to make, high in nutritional value, and very allergen-friendly. It’s vegetarian, gluten- and grain-free, and contains no nuts or eggs. It’s also amazing in terms of occasion versatility; I can serve it as part of my weeknight dinner, a holiday potluck, or even at a fun get-together with my close friends.
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.
Ingredient Highlight: Acorn Squash
Acorn squash is a starchy veggie, meaning it has more carbohydrates than lean vegetables, such as broccoli. Acorn squash is an excellent source of:
- Dietary fiber: Fantastic for digestion and overall health.
- Vitamin C: Helps promote immunity.
- B vitamins: Support red blood cell production and metabolism.
- Vitamin A: A disease-fighting protective provitamin.
- Potassium: Supports heart health and function.
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:
- 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.
- 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.
- Make the topping: In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper; toss until well mixed.
- 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.
- 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.
Cut Squash Like A Pro
A tough squash – like an acorn squash – can be hard to cut through. However, I’ve found the best way to cut my squash successfully every time. I simply hold the squash firmly with one hand on my cutting board and use a chef’s knife to cut the acorn squash in half, from root to stem. Then, I place each half on the cutting board, flat side down, and use the same knife to cut the squash into ½-inch thick half circles (aka half-moons). If I’m really having a tough time cutting it, I microwave the whole squash for 1-2 minutes to make it even easier to cut and dice.
Read one of our 5-Star reviews:
⭐⭐⭐⭐⭐
This was my first experience with acorn squash, and I LOVE IT! We grew some in our garden this year, and this recipe was easy and awesome! So easy to make. So DELICIOUS! And much healthier than adding maple syrup or brown sugar. Even the skin tastes GREAT! I look forward to fall and this recipe. Absolutely delicious. It looks exactly as pictured. I had never had acorn squash and did not want to use sugar. Was skeptical, but, much to my surprise, this was delicious. I will be making it again. This is a tasty alternative to the sweet brown sugar and nuts version. The evening full moon was so bright it lit up our yard like a yardlight. I went out several times to look at the sky. When I came back in, the herbal aroma was delicious.
-Simon
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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Herb-Roasted Acorn Squash with Parmesan Recipe
This herb-roasted Parmesan acorn squash is a perfect side dish for any occasion. The savory flare highlights the squash’s delicious flavor without overloading it with brown sugar.
Ingredients
- 1 large acorn squash (or 2 small acorn squash)
- ⅓ cup grated Parmesan cheese (+ more for garnishing)
- 2–3 tablespoons fresh herbs OR 1 teaspoon dried herbs (I suggest thyme, sage, rosemary, oregano, or a mix of these)
- 1 tablespoon butter, melted*
- ½ teaspoon garlic powder
- ¼ teaspoon fine salt (+ more for taste)
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Line one large (or two medium-sized) baking sheets with parchment paper.
- Cut the acorn squash in half, from stem to tip, and scoop out the seeds. Then, cut each squash half into ½-inch thick moon-shaped slices.
- In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper. Toss until well mixed.
- Spread the acorn squash pieces out onto the prepared baking sheet(s).
- Using your hands, gently press half of the Parmesan mixture onto one side of each squash piece for maximum coverage (it’s OK if a little falls off). Flip each piece of squash and repeat with the remaining Parmesan mixture.
- Bake until the acorn squash pieces are tender and the Parmesan topping is crispy and slightly browned (about 25 minutes).
- If desired, garnish with additional Parmesan cheese and herbs.
- Use a flat spatula to lift each acorn squash slice off of the baking dish and onto a serving tray or dinner plates.
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Notes
*May substitute the butter with ghee, olive oil, or coconut oil to make this dish fit specific dietary needs
Nutrition Information
- 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
Dietary
Frequently Asked Questions
Acorn squash has a slightly more fibrous texture than butternut squash. It has a mild natural sweetness, and some would say it has a mild nutty flavor. The flavor is not overpowering in any way, which is why acorn squash roasted with a cheesy herb topping like this one is a wonderful way to prepare this winter squash.
Yes, because you are roasting the squash in thin(ish) slices, the skin becomes tender, and you can eat it (a lot like eating the skin of a baked potato). But if that’s not your jam, you don’t HAVE to eat it — it can simply be peeled away nicely from the roasted squash.
Both roasted butternut squash and roasted acorn squash offer unique health benefits. It’s not about one being healthier than the other; rather, it depends on specific dietary needs. For instance, while acorn squash contains less vitamin A than butternut squash, it has a higher fiber content.
You can tell if an acorn squash is ripe by its good mix of green and orange color. You’ll also want to make sure that the squash feels heavy, has smooth and dull skin, and has no soft spots. If an acorn squash is unripe, it will likely have shiny skin and a yellow and orange coloration.
You can take your squash seeds, place them on a baking pan, and sprinkle them with light olive oil and sea salt. Then, put them in the oven at 325 degrees F and let them roast for about 10 minutes. You can eat the seeds plain or add them to a salad with other toppings like cranberries and pecans.
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I had never seen a recipe for acorn squash that used no sugar before this one, so I was a little skeptical that this would produce a good result. I didn’t like most squash. But this shows off the nutty and naturally sweet taste of this vegetable! Lovely result!
Thanks for the great feedback, Lois!
First time making acorn squash. Used vegan cashew parm and it was soooo good! My kids went back and back until the dish was empty. Definitely will make again. And again. And again !! Thank you for a wonderful recipe
Fantastic!