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Parmesan Herb Roasted Acorn Squash

Parmesan herb roasted acorn squash features tender 1/2-inch rings with caramelized edges and a golden, crisp Parmesan topping. Oven-roasted at 400°F for a simple side dish that looks great on a sheet pan.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Acorn squash
  • 2 acorn squash Halved, seeded, and sliced into 1/2-inch rings.
Herb and seasoning mixture
  • 3 tbsp olive oil
  • 2 garlic Minced.
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary Chopped.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Parmesan topping
  • 0.5 cup grated Parmesan

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat the oven to 400°F and line a sheet pan with parchment for easy release and browning.
  2. In a large bowl, toss the acorn squash rings with olive oil, garlic, fresh thyme leaves, fresh rosemary, salt, and black pepper until evenly coated.
  3. Arrange the squash in a single layer on the sheet pan with space between pieces, then roast for 20 minutes while the edges start to caramelize.
Add Parmesan and finish
  1. Flip the squash slices, then sprinkle generously with grated Parmesan so it melts and forms a crust.
  2. Roast for 12-15 minutes more at 400°F until the squash is tender and the Parmesan is golden and crisp, watching for deep golden spots.

Notes

For the crispiest Parmesan, spread the squash out in a true single layer so moisture can escape; crowding steams the topping. Store leftovers in the fridge up to 3 days. Reheat in a hot oven or air fryer for best texture (freezing not recommended for crispness). Dietary swap: use a dairy-free Parmesan-style topping if preferred for a lower-lactose option.