Herb Roasted Parmesan Acorn Squash

Think beyond the classic brown sugar and give acorn squash a flavor up with this Herb-Roasted Parmesan Acorn Squash recipe. A delicious and easy side dish that’s made with just 5 ingredients.

Prep: 10 minsCook: 25 minsTotal: 35 mins
Servings: 4 servings 1x


  • 1 large acorn squash (or 2 small)
  • cup grated Parmesan cheese + more for garnishing
  • 23 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
  • teaspoon black pepper


  1. Preheat oven to 400.
  2. Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick moon-shape slices.
  3. In a large bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper; toss until well mixed.
  4. 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.
  5. 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.

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


© The Real Food Dietitians
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