Go Back

Parmesan Herb Roasted Acorn Squash

Parmesan herb roasted acorn squash gets golden and tender in the oven, with browned edges and a savory coating of Italian seasoning and Parmesan. Serve the 1-inch wedges as an easy vegetable side dish, finished with fresh parsley.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 acorn squash medium, about 2 pounds
  • 2 tablespoons olive oil
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 0.33 cup Parmesan cheese finely grated
  • 2 tablespoons fresh parsley chopped

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Cut the squash in half through the stem and scoop out the seeds.
  4. Slice each half into 1-inch wedges.
  5. Toss the squash wedges with the olive oil, salt, pepper, and Italian seasoning.
  6. Arrange the wedges in a single layer on the prepared baking sheet.
  7. Roast for 20 minutes, then turn the wedges and sprinkle them with Parmesan.
  8. Roast for 8 to 12 minutes more, until the squash is tender when pierced with a fork and browned at the edges.
  9. Sprinkle with the parsley and serve.

Notes

For the best browning, arrange the squash in a single layer without crowding the baking sheet. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the squash can soften. For a dairy-free version, use vegan Parmesan.