Parmesan coated acorn squash pieces on a platter for a Thanksgiving menu

Herb-Roasted Acorn Squash with Parmesan Recipe

Think beyond the classic brown sugar and give acorn squash a flavor up with this herb-roasted Parmesan acorn squash recipe. It’s a delicious and easy side dish made from a few everyday ingredients.

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


  • 1 large acorn squash (or 2 small)
  • ⅓ 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 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


  1. Preheat the oven to 400°F. 
  2. Line one large (or two medium-sized) baking sheets with parchment paper
  3. 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.
  4. In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper. Toss until well mixed.
  5. Spread the acorn squash pieces out onto the prepared baking sheet(s). 
  6. 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.
  7. Bake until the acorn squash pieces are tender and the Parmesan topping is crispy and slightly browned (about 25 minutes).
  8. 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


© The Real Food Dietitians
Recipe By: Jessica Beacom