I’ve noticed that so many acorn squash recipes heavily incorporate sugar, missing the chance to highlight the savory side of this wonderful winter vegetable. I created this recipe to let the squash’s natural sweetness shine alongside aromatic herbs, garlic, butter, and a touch of Parmesan cheese. The result is a savory, comforting dish that works perfectly for a weeknight dinner or seasonal get-together. It brings out the acorn squash’s hearty, nutritious flavor without relying on brown sugar or an overload of butter. I’ve made this dish countless times for friends and family, and it’s become one of my favorite go-tos every fall!
Recipe Highlights
- This dish is incredibly easy to make and high in nutritional value.
- This recipe is very allergen-friendly. It’s vegetarian, gluten- and grain-free, and contains no nuts or eggs.
- It’s 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.
Ingredient Notes and Substitutions
- Acorn squash: This recipe was designed to use acorn squash, but I could use butternut squash, delicata, or another sturdy winter squash variety. The baking time would vary slightly depending on which one I used and how big the pieces were.
- Parmesan cheese: Parmesan is an easy-to-find and flavorful choice for this acorn squash recipe. I could also opt for 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 substitute ghee, extra-virgin olive oil, avocado oil, or coconut oil for the butter.
- Garlic powder: I use either freshly grated garlic or onion powder if I’m in a pinch.
- Salt: One of my favorite types of salt to use for this recipe is kosher salt.
Find the ingredient list with exact measurements in the recipe card below.
Ingredient Highlight: Acorn Squash
Acorn squash is a starchy veggie, meaning it has more carbohydrates than lean vegetables, such as broccoli. It has a slightly more fibrous texture than butternut squash and has a mild natural sweetness. (Some would say it has a mild nutty flavor.) Additionally, acorn squash is an excellent source of:
- Dietary fiber: Supports digestion, overall gut health, and can contribute to better blood sugar management and heart health.
- Vitamin C: Helps strengthen the immune system.
- B vitamins: Aid in red blood cell production and metabolism.
- Vitamin A: Supports eye health in addition to being a disease-fighting protective provitamin.
- Potassium: Promotes healthy heart function.
How To Make Herb-Roasted Acorn Squash
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.
Cutting Squash Like A Pro
Squash can be hard to cut through. However, I’ve found the perfect strategy to cut acorn squash and other tough squash varieties successfully every time:
- I 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).
Note: If I’m really having a difficult time cutting it, I microwave the whole squash for 1-2 minutes to make it even easier to cut and dice.
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’ll peel 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.
Make It Vegan
I can make this recipe vegan simply by using vegan butter and a vegan Parmesan alternative.
My Favorite Ways To Serve
This roasted acorn squash has become one of my most versatile dishes. I often serve it as a side dish for weeknight fall dinners or my family’s holiday table. It pairs well with salmon, roasted chicken, pork chops, or grilled steak, though it’s just as satisfying as a vegetarian entrée. While I love the savory flavors of the caramelized squash on their own, my family and friends have had fun experimenting with additional toppings over the years. My husband has dressed it up with finely diced bacon pieces, capers, minced mushrooms, paprika, and cooked sausage bits. A friend of mine even gave it a spicy twist once by adding a pinch of cayenne pepper and chili powder, giving it a little extra kick of heat that worked wonderfully.
One Of Our 5-Star Reviews ⭐⭐⭐⭐⭐
“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.”
– Zhesty
Storage Directions
Acorn squash is considered a long-storing winter squash, along with pumpkins, butternut squash, delicata, and spaghetti squash. This means it lasts for a long time after harvest when it’s stored in a cool and dark place. If I have any leftover roasted squash, I’ll store it in one of my favorite airtight containers for meal prep in the fridge for up to 4 days. To reheat leftovers, I’ll place my desired portion on a sheet pan and heat it up for 7-9 minutes in the oven or toaster oven at 350°F. (Note: This dish is not freezer-storage friendly.)
Frequently Asked Questions
Yes, because you are roasting the squash in thin(ish) slices, the skin becomes tender, and you can eat it. (It’s a lot like eating the skin of a baked potato.) That said, if that’s not your jam, you don’t HAVE to eat it. The skin can simply be peeled away after the squash has been roasted.
Both roasted butternut squash and roasted acorn squash offer unique health benefits. It’s not about one being healthier than the other; it just 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 dark green and orange coloration. You’ll also want to ensure 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.
To cook 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°F and let them roast for about 10 minutes. I love to eat the seeds plain or add them to a salad with other toppings like cranberries and pecans.
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Herb-Roasted Acorn Squash With Parmesan Recipe
With fresh herbs and a Parmesan coating, this herb-roasted acorn squash is a savory twist on a fall favorite that’s the perfect side dish for weeknight dinners or holiday tables.
Ingredients
- 1 large acorn squash (or 2 small acorn squash)
- ⅓ cup grated Parmesan cheese (plus 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 (plus more for taste)
Instructions
-
- Preheat oven to 400°F.
- Line one large (or two medium-sized) baking sheets with parchment paper.
- Cut the squash in half, from stem to tip, and scoop out the seeds. Then, with a sharp knife, cut each acorn 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 okay 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 or turner 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
**Make this recipe vegan by using a vegan Parmesan alternative and vegan butter.
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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We made this and it was delicious. We used one about 6 1/2 ” in diameter
When sliced this way, it cooks quickly and tenderly.
I would suggest using a little more of the topping mixture (as it was difficult covering all the slices) and unsalted butter as the shredded parmesan we used was salty enough.
Terrific recipe!
Fantastic Will!
Delicious! I only put the parm/ herb mix on one side and a little bit of olive oil on top. Best acorn squash I have ever had!
We are so happy to hear it, Kathy! Thanks for the 5-star review!
Loved it!
Fantastic Loretta!
I would rate this rec a 10+. My husband kept eating them before the rest of the dinner was served. Very tasty!!
We are honored! Thanks so much!
first time having acorn squash so i decided to go with a savory recipe, this was delicious and very easy to put together! Thank you : )
You are very welcome, Jenna!