Crispy Parmesan Herb Roasted Acorn Squash Recipe (Print Version)

Parmesan Herb Roasted Acorn Squash is a savory, simple side. Learn how to get it perfectly tender with crispy edges, a family favorite from my kitchen to yours.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Acorn Squash & Oil

01 - 1 medium Acorn Squash
02 - 2 tablespoons Olive Oil

→ Flavor Boosters

03 - 1/4 cup freshly grated Parmesan Cheese
04 - 1 tablespoon fresh Rosemary, chopped
05 - 1 tablespoon fresh Thyme, chopped
06 - 1 teaspoon Garlic Powder
07 - 1/2 teaspoon Onion Powder

→ Seasonings

08 - 1/2 teaspoon Salt (or to taste)
09 - 1/4 teaspoon Black Pepper (or to taste)

→ Optional Extras

10 - 1/4 teaspoon Red Pepper Flakes
11 - 1 teaspoon Maple Syrup (for a hint of sweet)

# Instructions:

01 - First things first, grab your acorn squash and give it a good wash. Then, with a sturdy, sharp knife (please, be careful!), slice it in half lengthwise. Scoop out all those stringy bits and seeds with a spoon. This is where I sometimes get a little messy, seeds flying everywhere, but it's part of the fun, right? Once clean, slice each half into about 1/2-inch thick wedges. Don't make them too thin or they'll burn, and too thick means they won't get tender in time. I usually aim for a crescent moon shape.
02 - Now, get a big bowl, because we're about to get our hands dirty! Add the squash wedges, a generous drizzle of olive oil, the fresh rosemary and thyme, garlic powder, onion powder, salt, and black pepper. If you're feeling spicy, toss in some red pepper flakes too. Get in there with your hands and toss everything until every single piece of squash is beautifully coated. You want all those herbs and spices to cling on tight. I always give it a good sniff at this stage; honestly, it already smells incredible!
03 - Line a large baking sheet with parchment paper – trust me, it makes cleanup so much easier! Spread the seasoned acorn squash in a single layer, making sure not to overcrowd the pan. This is critical for getting those lovely crispy edges on your Parmesan Herb Roasted Acorn Squash. If they're piled up, they'll steam instead of roast, and nobody wants soggy squash! If you have too much, use two baking sheets. I learned this the hard way with a very sad, steamed batch once.
04 - Pop that baking sheet into your preheated oven at 400°F (200°C) for about 15 minutes. You'll start to smell the herbs and the squash caramelizing – it’s a beautiful thing! The edges will begin to soften and get a little golden. This first roast is all about getting that initial tenderness before we add the cheesy goodness. I usually peek in a couple of times, just to make sure everything's looking happy in there.
05 - After 15 minutes, pull the baking sheet out. Now for the best part! Sprinkle that freshly grated Parmesan cheese all over the squash wedges. Be generous, hon! The cheese will melt and get wonderfully crispy, forming a delightful crust. This is where the magic truly happens, transforming simple roasted squash into something truly special. I sometimes add a little extra in spots, for those extra-crispy cheese bits!
06 - Return the baking sheet to the oven for another 10-15 minutes, or until the squash is fork-tender and the Parmesan is golden brown and bubbly, with some deliciously crispy edges. Every oven is a little different, so keep an eye on it! When it comes out, the aroma is just incredible. Let it cool for a minute or two, then serve this glorious Parmesan Herb Roasted Acorn Squash warm. It’s seriously one of my favorite things to make when I want something comforting and flavorful.

# Notes:

01 - Don't overcrowd the baking sheet, hon; that's how you get steamed squash, not roasted!
02 - Leftovers keep well in an airtight container for 3-4 days. Reheat gently in the oven for best texture, honestly, microwave makes it a bit soggy.
03 - No fresh herbs? Dried work okay, but you'll want to use about a third of the amount. I've tried it, it's just not the same vibrant taste though.
04 - Serve this Parmesan Herb Roasted Acorn Squash with a sprinkle of fresh parsley for a pop of color; it just makes it look so fancy without trying too hard.

# Equipment Needed:

01 - Baking sheet
02 - parchment paper
03 - large mixing bowl
04 - sharp knife
05 - spoon

# Nutrition (Per Serving):

Calories: 210 kcal
Total Fat: 12g
Total Carbohydrate: 23g
Protein: 6g

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