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Parmesan Herb Roasted Acorn Squash

Parmesan herb roasted acorn squash rings get caramelized edges and a golden, crisp Parmesan crust. Roasted at 400°F in a single layer for tender centers and browned topping in under 1 hour.
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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: 270
Ingredients Equipment Method Notes

Ingredients
  

acorn squash
  • 2 acorn squash halved, seeded, and sliced into 1/2-inch rings
olive oil
  • 3 tbsp olive oil
garlic
  • 2 cloves garlic minced
fresh thyme leaves
  • 1 tsp fresh thyme leaves
fresh rosemary
  • 1 tsp fresh rosemary chopped
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
Parmesan
  • 0.5 cup Parmesan grated

Equipment

  • 1 sheet pan

Method
 

Prep and first roast
  1. Preheat oven to 400°F and line a sheet pan with parchment, so the squash rings roast without sticking. Arrange the pan in the middle rack position for even browning.
  2. Toss the acorn squash rings with olive oil, minced garlic, fresh thyme leaves, chopped fresh rosemary, salt, and black pepper until evenly coated. The herbs should cling to the oil for a fragrant roast.
  3. Arrange the squash in a single layer on the sheet pan, leaving space between rings for caramelization. Roast for 20 minutes, until the edges begin to soften.
Add Parmesan and finish
  1. Flip the squash slices so both sides can brown, then sprinkle generously with grated Parmesan. The topping should look thick enough to crisp.
  2. Roast 12–15 minutes more at 400°F until tender and the Parmesan is golden and crisp. Look for toasted, lacy spots on the surface before removing the pan.

Notes

For the crispiest Parmesan crust, keep the squash in a single layer and avoid overcrowding the sheet pan. Store leftovers in the refrigerator up to 3 days; reheat on the same sheet pan at 425°F until warmed and re-crisped. Freezing isn’t recommended because the crust softens after thawing. Dietary swap: use nutritional yeast in place of Parmesan for a dairy-free option with a savory finish.