Roasted Acorn Squash with Parmesan and Herbs Recipe

Introduction

Roasted acorn squash is a simple, flavorful side dish that highlights the natural sweetness of the squash with a savory herb butter glaze. It’s perfect for a cozy fall meal or whenever you want an easy vegetable dish with bright, warm flavors.

Ingredients

• 2 tablespoons unsalted butter (melted)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (fine sea salt recommended)
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 large acorn squash (or 2 small to medium acorn squash)
• Parmesan cheese (grated, for topping)
• Parsley (chopped, for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
2. Step 2: In a medium bowl, whisk together the melted butter, olive oil, Italian seasoning, salt, black pepper, garlic powder, and onion powder. Set the mixture aside.
3. Step 3: Carefully cut the acorn squash in half lengthwise and scoop out the seeds and stringy insides, leaving just the flesh and skin.
4. Step 4: Slice each half into 1-inch thick wedges. Arrange the wedges evenly on the prepared baking sheet.
5. Step 5: Brush each squash wedge generously with the butter and spice mixture to coat all sides.
6. Step 6: Bake in the preheated oven for 15 to 20 minutes, or until the squash is fork tender and golden around the edges.
7. Step 7: Remove from the oven and serve topped with freshly grated Parmesan cheese and a sprinkle of chopped parsley, if desired.

Tips & Variations

• For a sweeter touch, drizzle a little honey or maple syrup over the squash before baking.
• Substitute fresh rosemary or thyme for Italian seasoning to change the herb flavor.
• Use pecorino or any hard cheese as an alternative to Parmesan.
• To make the dish vegan, swap butter with additional olive oil and omit the cheese or use a vegan alternative.
• Roast the squash with some chopped garlic cloves for extra depth of flavor.

Storage

Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a preheated oven at 350°F for about 10 minutes or microwave until heated through. The squash may lose some crispness but will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast acorn squash without peeling it?

Yes, acorn squash is typically roasted with the skin on. The skin becomes tender when cooked and is edible, adding texture and making preparation easier.

How do I know when the acorn squash is done?

The squash is ready when it is fork tender—meaning a fork easily pierces the flesh. It should be soft but not mushy, and golden brown on the edges.

Roasted Acorn Squash with Parmesan and Herbs Recipe

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4.8 from 66 reviews

This Roasted Acorn Squash recipe offers a simple yet flavorful way to enjoy this seasonal vegetable. Coated in a buttery herb mixture and baked to tender perfection, the squash is finished with a sprinkle of Parmesan cheese and fresh parsley for a delicious side dish.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Squash and Seasoning

• 1 large acorn squash (or 2 small to medium acorn squash)
• 2 tablespoons unsalted butter (melted)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (fine sea salt recommended)
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder

Toppings

• Parmesan cheese (grated, to taste)
• Chopped fresh parsley (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Prepare Butter Mixture: In a medium bowl, whisk together the melted unsalted butter, extra virgin olive oil, Italian seasoning, salt, black pepper, garlic powder, and onion powder until well combined.
3. Prepare Squash: Cut the acorn squash in half lengthwise. Use a spoon to scoop out the seeds and pulp, leaving just the flesh and skin intact.
4. Slice Squash: Slice each squash half into 1-inch thick wedges, arranging them evenly on the prepared baking sheet.
5. Brush with Seasoning: Generously brush each squash wedge with the butter and spice mixture, ensuring all surfaces are coated.
6. Roast Squash: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the squash is fork-tender and slightly caramelized on the edges.
7. Serve: Remove from the oven and transfer wedges to a serving plate. Sprinkle generously with freshly grated Parmesan cheese and garnish with chopped parsley if desired. Serve warm.

Notes

• You can adjust the seasoning to taste, adding more garlic or herbs if preferred.
• For a vegan version, substitute butter with additional olive oil and omit Parmesan cheese or use a plant-based alternative.
• Roasting time can vary slightly depending on the size and thickness of the squash slices.
• Acorn squash pairs well with a variety of mains, including roasted meats, grains, or salads.

Keywords: roasted acorn squash, autumn side dish, baked squash, easy vegetable recipe, Italian seasoning squash