How do I get the herb-cheese mixture to stick on the squash?

This topping mixture is a little like a paste-like crumble. When the acorn squash is set on the baking sheet, spoon and gently press the crumble mixture onto each piece of the squash (a little will fall off, and that’s OK). After baking, use a flat spatula or turner to lift the acorn squash pieces off of the sheet pan.

What oven temperature should I roast acorn squash?

For this recipe, a 400-degree Fahrenheit oven is just right.

Is it better to use fresh or dried herbs?

Both fresh and dried herbs will work in this recipe, so it’s more a matter of your preference and what you have on hand. If you’re using fresh herbs, use 2-3 tablespoons. If using dried herbs, use 1 teaspoon.

Can you eat the skin on the acorn 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 peels away nicely from the roasted squash.

Can you substitute with a different type of winter squash?

You can certainly try out the flavor profile if you have no acorn squash on hand. However, we didn’t test this recipe with other squash varieties, so we can’t say how well the final result will turn out. We think that delicata squash and butternut squash would be good substitutes if you don’t have acorn squash. This may change the baking time, depending on which one you use and how big the pieces are.

What other toppings could I add?

We’ve had some commenters tell us that they added such things as finely diced bacon pieces, capers, finely minced mushrooms, onion powder, paprika, and even cooked sausage bits to the topping.

What does acorn squash taste like? I’ve never had it.

Acorn squash has a bit of a 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.

The hardest part for me is cutting the squash. Any tips?

Yes, a tough squash like an acorn squash can be hard to cut through. We recommend that you hold the squash firmly with one hand on a cutting board. Use a Chef’s knife to cut the acorn squash in half, from root to stem. Then, place each half on the cutting board, flat side down. Use the same knife to cut the squash into ½-inch thick half circles (or moons). We’ve also heard that microwaving a whole squash for 1-2 minutes can make it easier to cut.

Should I cut the squash root to stem, or side to side?

We recommend that you first cut the squash in half from root to stem. Then, cut each half into ½-inch-thick slices to create the half moon shapes.

Is acorn squash a carb or vegetable?

Acorn squash is a starchy veggie, meaning it has a higher amount of carbohydrates than lean vegetables such as broccoli. Some of these carbs come from fiber, which is fantastic for digestion and overall health.

Savory Herb Roasted Acorn Squash with Parmesan

Servings: 4 servings 1x

Ingredients

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 of these)
1 tablespoon butter or ghee, melted (may sub olive oil or coconut oil)
½ teaspoon garlic powder
¼ teaspoon fine salt + more to taste
⅛ teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat the 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 are 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.

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

Egg-Free Gluten-free Grain-Free Nut-free Vegetarian

Recipe By: Jessica Beacom