Pretty slices of acorn squash are seasoned with Parmesan cheese and baked until tender. This Roasted Parmesan Acorn Squash makes a healthy, flavorful side and is so easy to do!
I am a huge fan of all types of squash. The flavors, the texture, and versatility of them means I can have tons of fun creating delicious dishes in the kitchen.
Of all the squash, though, this acorn squash is the prettiest one of all. The beautiful scalloped edges it makes when it is cut horizontally is a show stopper, in my books. It looks amazing when plated and always gets positive reviews at dinner parties.
It’s also incredibly delicious.
While you can prepare acorn squash in many different ways, roasting it always brings out the best flavor it has to offer. Because it draws out the best flavor, roasting is almost always my preparation of choice when it comes to acorn squash including in my Acorn Squash Soup and Turkey and Quinoa Stuffed Acorn Squash recipes.
And when you add a sprinkle of Parmesan cheese, this roasted squash is taken up a notch.
This roasted acorn squash recipe is incredibly easy to do, uses simple ingredients you likely already have on hand, and looks beautiful to serve alongside dinner.
We often serve this with our Thanksgiving meal alongside other side dish favorites like Cheesy Baked Mashed Potatoes and Stuffing but its easy enough to add to your weeknight dinner menu too.
Ingredients in Roasted Parmesan Acorn Squash
- Acorn squash – I leave the skin on the acorn squash and slice the squash horizontally. This gives the slices a scalloped edge. While you do not eat the skin, it easily pulls away once the squash is roasted and tender.
- Olive oil
- Parmesan cheese – adds additional flavor to this dish. If you wish to keep this dish dairy-free it can be omitted, however.
- Seasoning – salt, pepper and onion powder.
Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.
How to make Roasted Parmesan Acorn Squash
- Prep the squash. Cut the squash in half and scoop out the seeds with a spoon. Slice each half into slices.
- Season the squash. Lay squash slices onto the sheet pan and brush with olive oil. Sprinkle with onion powder, salt, pepper and Parmesan cheese. Flip over and repeat this on the other side.
- Roast. Roast for 20-25 minutes or until squash is tender. Sprinkle with a little more Parmesan cheese before serving, if desired.
That’s it! Before you know it, you have a delicious side dish to compliment your meal!
Storing leftovers and reheating
Once cooled, leftover roasted squash can be placed in an airtight container and stored in the fridge.
To reheat the squash, I recommend placing it back on a parchment lined baking sheet and heating it in the oven. Alternatively, you can heat up slices in a skillet with a bit of oil.
What to serve with Roasted Parmesan Acorn Squash
This roasted Parmesan acorn squash can be paired with a wide variety of main dishes. As mentioned earlier, we love serving it as part of our Thanksgiving dinner, however, it makes a great side for Sunday dinners or even weeknight meals.
Some of our recent favorites to serve this dish with include Roasted Turkey Drumsticks, Baked Breaded Pork Chops, Crispy Oven Baked Fish, and Honey Mustard Chicken with Bacon, though you can serve it with pretty much any family favorite meal.
I hope you enjoy this dish as much as I do!
-Cathy
You may also like:
Acorn Squash Soup
Turkey and Quinoa Stuffed Acorn Squash
Roasted Delicata Squash Fries
Roasted Butternut Squash, Pomegranate and Arugula Salad
Simple Roasted Butternut Squash
Roasted Parmesan Acorn Squash
Ingredients
- 1 acorn squash
- 3 tablespoons olive oil
- 1/3 cup Parmesan cheese
- 1/2 teaspoon onion powder
- salt and pepper
Instructions
- Preheat oven to 400F and line a sheet pan with parchment paper.
- Cut the squash in half and scoop out the seeds with a spoon. Slice each half into slices.
- Lay squash slices onto the sheet pan and brush with olive oil. Sprinkle with onion powder, salt, pepper and Parmesan cheese. Flip over and repeat this on the other side.
- Bake for 20-25 minutes or until squash is tender. Sprinkle with a little more Parmesan cheese before serving, if desired.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
