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Squash is a fantastic fall favorite and you definitely won’t be disappointed with the rich flavor in this roasted acorn squash recipe. These squash slices are wonderfully tender, topped with an oh-so-delicious golden cheesy seasoning, and arranged beautifully—making them the ultimate holiday side dish! This herb-roasted Parmesan acorn squash is super easy to whip up and is a fantastic addition to any fall or winter meal.
Acorn squash makes a delicious side dish and roasting it brings out all that amazing sweetness and juiciness. Everyone always loves this recipe.
If you like squash recipes, also try this butternut squash soup, broccoli pasta with roasted squash and walnuts, or this savory steak and squash salad.
Why You’ll Love It
So flavorful: Acorn squash has a wonderful natural sweetness but when it’s roasted it comes out even more sweet. This roasted acorn squash recipe is a really tasty dish.
Easy to make: So long as you have a big, sharp knife, you’ll find it easy to cut up your squash, and the other steps in the recipe are simple too.
A healthy option: There are plenty of nutrients in acorn squash.
Goes with everything: This versatile side dish goes with everything from steak to chicken, pork or even fish. You can enjoy it warm atop your favorite salad or even have it as an appetizer, perhaps paired with walnuts, feta cheese and your preferred dressing or condiment.
Baked Acorn Squash Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Acorn squash: The main ingredient in this delicious dish.
Herbs: Dried oregano, basil and thyme add lots of earthy flavor to the acorn squash.
Parmesan cheese: The tang of parmesan cheese contrasts nicely with the sweetness of the squash.
How to Make Roasted Acorn Squash Slices
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the acorn squash: Cut the stem ends off the squash and then cut it in half. Scoop out the seeds, put the acorn squash halves cut side down and cut the flesh into 1-inch slices.
Mix the ingredients together: Toss the squash slices with the rest of the ingredients until evenly coated.
Roast the acorn squash slices: Arrange the squash slices on a greased or parchment paper lined baking sheet and roast for 25 minutes or until tender and golden.
Serve the roasted acorn squash: Serve hot, sprinkled with chopped fresh parsley if liked.
Substitutions and Variations
Different herbs: Feel free to use other herbs, perhaps marjoram, rosemary or even mixed herbs. If you have fresh herbs, you can use those.
Another squash: Kabocha squash or butternut squash can be used instead of acorn squash.
Parmesan cheese: Use another kind of cheese if you prefer or even omit the cheese if you prefer not to use it.
Spicy version: A pinch of chili powder or cayenne pepper would add a spicy kick.
Sweeter version: A pinch of brown sugar or drizzle of maple syrup would add more sweetness.
Olive oil: Swap this for canola oil, vegetable oil or any other kind you prefer.
Serving Suggestions
As an appetizer: Enjoy your roasted acorn squash slices with candied pecans and cheese as a simple appetizer (you can make this one in advance!)
As a side dish: Roasted acorn squash goes with all kinds of proteins, and would be delicious with anything from smoked turkey breast or tomahawk steak to one of these pork chop recipes.
With a salad: Warm or chilled acorn squash is really good as part of a salad. Swap half the kale in this fall chicken salad for roasted squash slices.
How to Store Baked Acorn Squash Slices
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: Let any slices cool completely before freezing in a freezer-safe container or Ziploc bag. They’ll be good for up to 3 months. I add parchment paper between the layers to stop them from sticking together.
Thaw: Let them thaw in the fridge overnight and then use chilled or warm back up.
Reheat: You can warm the squash slices back up in the microwave, in the oven or in a skillet on the stove.
Top Tips
Use the right knife: Squash can be tough to cut so make sure you’re using a large sharp knife when slicing it (this is my go-to heavy-duty knife!)
Don’t let them stick: Either grease the baking sheet well or use parchment paper or wax paper. If your squash slices stick, they’re going to break when you try to remove them.
Extra cheesy: Spoon any extra parmesan mixture left in the bowl on top of the squash slices before baking (or add some more) to make them extra delicious!
Don’t overcook it: Once the squash slices are tender, they’re done. Overcooking the squash makes it mushy.
Oven Roasted Acorn Squash FAQs
You know pumpkin seeds are edible but what about acorn squash seeds? Actually, all squash seeds are edible. Roast them and they’ll keep for weeks in the refrigerator (I love them in salads and sprinkled on soup).
I’m a huge fan of buying blocks of cheese and shredding them when needed. Pre-shredded cheese is coated with cellulose and doesn’t melt as well. Freshly shredded cheese tastes better too.
Choose a squash that seems heavy for its size with a dull, smooth skin and no soft areas. Don’t pick a shiny one because, unless the squash has been waxed, that means it was harvested before it was fully mature. A good mix of orange and green on the skin is desirable – avoid a squash with too much orange because that means it’s overripe.
Yes! And it’s rich in Vitamin A as well as fiber. It tenderizes when cooked but will be chewier than the squash flesh.
Baked Acorn Squash Slice Recipe
Roasted Acorn Squash
Equipment
- Baking Sheet Large
Ingredients
- 2 acorn squash
- ½ Teaspoon sea salt
- 1 Teaspoon garlic powder
- ¼ Cup olive oil
- ½ Teaspoon dried oregano
- ½ Teaspoon dried basil
- ½ Teaspoon dried thyme
- 1 Cup parmesan cheese, shredded
- fresh parsley, chopped, for optional garnish
Instructions
- Preheat the oven to 425°F and grease a large baking sheet or line it with parchment paper.
- Cut the stem ends off the squash with a large, sharp knife.
- Set the freshly cut side down and then slice the squash in half.
- Scoop the seeds from the squash halves using a spoon and then cut the squash into 1-inch slices.
- Put the squash in a bowl with the rest of the ingredients and mix.
- Now arrange the seasoned squash pieces on the prepared baking sheet.
- Cook for 25 minutes or until the cheese is golden.
- Serve hot, garnished with chopped fresh parsley if liked.
Notes
Don’t let them stick: Either grease the baking sheet well or use parchment paper or wax paper. If your squash slices stick, they’re going to break when you try to remove them.
Extra cheesy: Spoon any extra parmesan mixture left in the bowl on top of the squash slices before baking (or add some more) to make them extra delicious!
Don’t overcook it: Once the squash slices are tender, they’re done. Overcooking the squash makes it mushy.
Nutrition
Roasted acorn squash is really easy to make and offers a beautiful naturally sweet flavor that contrasts beautifully with the tangy parmesan and aromatic herbs. Enjoy roasted acorn squash as a side dish or part of a salad or other recipe. The bold, sweet flavor ensures everyone at the table will love this recipe. You can even freeze roasted acorn squash for future dishes.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Such an easy and tasty side! The cheesy topping gives the squash a perfect savory touch, and it’s a great addition to any holiday spread!
Roasted acorn squash is my new fall obsession! The cheesy seasoning is so tasty, and it makes a stunning side dish for any meal. Definitely a keeper!