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Parmesan Herb Roasted Acorn Squash

Savory, crispy-edged Parmesan Herb Roasted Acorn Squash made with garlic, herbs, olive oil, and parmesan for the perfect fall side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Fall
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 acorn squash large
  • 3 tbsp olive oil
  • 0.5 cup parmesan cheese grated
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp smoked paprika optional
For Serving
  • fresh parsley chopped
  • extra parmesan
  • lemon wedge optional

Equipment

  • Baking sheet
  • Mixing bowl
  • Sharp knife
  • Parchment paper

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Cut acorn squash in half, remove seeds, and slice into 1-inch wedges.
  3. Toss squash with olive oil, garlic, herbs, salt, pepper, and smoked paprika.
  4. Add parmesan and toss lightly to coat.
  5. Arrange squash in a single layer on a parchment-lined baking sheet.
  6. Roast 25–35 minutes, flipping halfway, until golden and tender.
  7. Serve with fresh parsley, extra parmesan, and optional lemon.

Notes

Skin becomes tender when roasted and can be eaten.