Go beyond butter and brown sugar with this Herb-Roasted Parmesan Acorn Squash that’s perfect for your holiday table.
Sweet or Savory?
Growing up the only winter squash my dad ever made was acorn squash. And he always made it the same way – baked with butter and brown sugar in a covered casserole dish with a little water in the bottom so the squash would steam, rather than roast.
Don’t get me wrong, I enjoyed it and often requested it for dinner and I even made it that way in college and for my own family years later. But it wasn’t until I stumbled across a recipe in a magazine about fifteen years ago that I discovered you didn’t HAVE to make acorn squash with butter and brown sugar – it could be savory, too. And that was the inspiration behind this Herb-Roasted Parmesan Acorn Squash.
It’s a near-perfect side dish for any protein – especially in the fall when it’s in season – because there’s no need to peel the squash before roasting it to perfection with ghee, herbs, and parmesan. The skin gets tender enough to eat if you’d like, or you can easily it peel it from the tender, buttery, cheesy half-moons of squash.
Just 5 simple ingredients in Herb-Roasted Parmesan Acorn Squash.
I admit that roasting naturally-sweet acorn squash with savory herbs and salty parmesan cheese may seem odd but trust me, it’s magical and so good that you may never opt for butter and brown sugar on your squash again.
You can use fresh or dried herbs for this Herb-Roasted Parmesan Acorn Squash or a combination of both. I particularly like rosemary and thyme but dried Italian seasoning is also really delicious here.
The side dish that does it all.
This Herb-Roasted Parmesan Acorn Squash is simple enough for a weeknight dinner but it also makes a perfect side dish for your holiday table. Don’t be surprised if someone tells you that they had no idea acorn squash could be prepared in a savory way or that you can eat the skin when it’s thinly sliced and roasted.
Other side-dish recipes to try:
- Cinnamon Sweet Potato Apple Bake
- Garlic Roasted Root Vegetable Fries
- Crispy Smashed Potatoes
- Roasted Delicata Squash with Tomatoes
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Herb Roasted Parmesan Acorn Squash
Going beyond the brown sugar with this Herb-Roasted Parmesan Acorn Squash recipe. The perfect side-dish that’s made with just 5 ingredients.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Cuisine: Grain-Free, Nut-Free, Vegetarian
Ingredients
- 1 large acorn squash (or 2 small)
- ⅓ cup shredded parmesan cheese + more for garnishing
- 2–3 Tbsp. fresh herbs or 1 tsp. dried (we suggest: thyme, sage, rosemary, or oregano)
- 1 Tbsp. ghee or butter, melted
- ½ tsp. garlic powder
- ¼ tsp. salt + more to taste
- ⅛ tsp. black pepper
Instructions
- Preheat oven to 400℉.
- Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices.
- In a large bowl, combine all of the ingredients and toss to combine.
- Transfer to a large sheet pan. Using your hands, gently press parmesan cheese onto the squash for maximum coverage.
- Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Garnish with additional parmesan cheese and herbs, if desired.
Nutrition
- Serving Size: 1/4th of recipe
- Calories: 143
- Sugar: 0 g
- Sodium: 210 mg
- Fat: 7 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 5 g
We want to hear – what’s your favorite variety of winter squash? Comment below.
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Heather says
I have tons of Buttercup squash, could I use that for this Recipe?
★★★★★
Stacie Hassing says
Perfect! Buttercup squash would work too! Really any kind of winter squash. Enjoy!
Kim says
Wow !! The star of my meal. Have never prepared acorn squash in this way, always sweet. Glad I tried this recipe. I will be making again. Made my FAVS list, and healthy.
Thank you !
Stacie Hassing says
That’s awesome, Kim! Glad you enjoyed this recipe.
Tracey says
But what type of meats can I also serve with this squash if served outside of the holiday? I bought an Acorn Squash during the Southern California Summer just for my family to to start start eating healthier and different.
Jessica Beacom says
This would pair well with any protein but goes particularly well with roast chicken or grilled/roasted pork tenderloin.
Gareth says
This was absolutely amazing. I didn’t have any ghee, so I melted down some extra-virgin coconut oil. It was fantastic. This was my first time making acorn squash. I was overwhelmed by all the butter and brown sugar recipes, so I was happy to find this. I will definitely make it again.
★★★★★
Jessica Beacom says
Hi Gareth,
Love this! Glad you enjoyed it and I totally agree about all those butter and brown sugar recipes. They’re good (and what I was raised on in the Midwest) but I really prefer this method.
Lyn Meyers says
This recipe was AWESOME. My husband doesn’t even care for butternut squash very much and he loved it. I can’t wait to make it again. Thank you!
Stacie Hassing says
So so great to here this recipe was approved my someone who doesn’t care for squash! Thanks for sharing 🙂
KJZ says
Can you eat the rind of the squash when it is prepared this way?
Jessica Beacom says
Yes, you can eat the skin. Acorn squash has a surprisingly thin skin that’s edible.
Tamar Noel says
I’ve never had acorn squash. Perfect, easy, and delisious!
★★★★★
Lisa says
This recipe was fantastic! Thank you for the great, savory idea. It will go on the regular cook rotation 🙂
J. Balance says
25 minutes at 400 degrees is WAY too long! I put them in for 20 min and they were mush. Great idea, but I’d try more like 10 minutes. I do asparagus for 8 and they turn out perfectly. I don’t know why I didn’t question the 25 minutes!
Stacie Hassing says
Thanks for the feedback!
LGarrick says
Some ovens run hotter. I think yours might. Also depends on thickness of the slices.
L McNeill says
I think the texture or doneness is a personal preference. I cooked my acorn squash for 25 min at 400 and put it back in for another 5 min. The range I am using is fairly new and heats true to temp. I love this recipe and I’m like others. My mother always fixed it halved with brown sugar and butter. I melted butter in a pie plate and added the herbs. Each slice was dipped into the pie plate and coated completely. This was easy to make and turned out perfect.
Seanne Falconer says
Popping it in the oven now!
Hi from the Western Suburbs of the twin cities!
★★★★★
Heather Witt says
This is a great recipe, thank you! I used olive oil instead of the ghee and is was delicious, even my 2 year old loved it.
★★★★★
Jane says
I LOVE the flavors of fall and just about anything pumpkin and squash! Made this acorn squash recipe last night and it was SOOOOO GOOD! I’m glad my husband doesn’t like squash because I ate almost the whole thing! THANK YOU SO MUCH!
Stacie Hassing says
You are so welcome! My hubby ‘thinks’ he doesn’t like squash but I know if he would just try it, especially this recipe, that he would change that thought. But you’re right, sometimes it’s nice just to enjoy it all to yourself! 🙂
Yolanda Kastner says
It’s very difficult to cut the acorn squash in half and then into 1/2 inch slices. What are your suggestions?
Jessica Beacom says
Hi Yolanda,
You can slice them thicker they’ll just take a little longer to cook. If you do want thin slices though, it’s easiest to cut the squash in half, remove the seeds, then cut into quarters. Quarters are easier to handle (and thus slice) than are the bigger halves.
Other readers have shared that microwaving the whole squash for a few minutes (be sure to poke some holes in it with a fork first!) softens it up a bit to make it easier to slice. Hope that helps!
Sara says
This was delicious. I had my squash cubed. Love that there was no sugar!
★★★★★
JoAnn says
Poorly written recipe. Combining all ingredients makes a pasty mess that cannot be tossed with the squash. The squash should have been brushed with the ghee and sprinkled with the combined dry ingredients. 400 degrees for 20 minutes or until done, it was done in 17 minutes. Yes the slices were 1/2 inch.
Stacie Hassing says
Sorry this recipe didn’t turn out for you!
Terri says
I want to make this for Thanksgiving, what kind of parmesan cheese do you use? The powdered kind of do you use fresh shredded? And what combination of herbs would you suggest for Thanksgiving, maybe Thyme and sage together?
Jessica Beacom says
Hi Terri,
The best parmesan to use for this recipe is the fresh kind that comes pre-shredded in a bag or tub. I think the flavors of thyme and sage would be excellent choices – rosemary, too. Enjoy!
Mary Rita Earle says
Can you eat the skin?
Jessica Beacom says
Yes, you can. When sliced thinly and not overcooked, the skin is quite tender.
Marcia W HOELZEN says
this recipe hits all the right notes! Instead of combining all in a bowl, I thought it would be better to brush with the ghee then mix the other ingredients and sprinkle on. This worked great for us. I’ll definitely use this recipe again!
Stacie Hassing says
Hi Marcia! So great to hear you enjoyed this recipe and that it’s one you’ll make again!
Jake says
I have no ghee. What might be a suggested replacement?
Stacie Hassing says
Butter or coconut oil would also work in this recipe.
Katrina Pellerito says
Made these tonight for a side with dinner. It was so yummy!!! Melted in your mouth. Thank you for this! Definitely will make again.
★★★★★
Susan Boylan says
This Acorn Squash recipe 😱incredible, it’s my favorite squash recipe so far. I’m on Weight Watchers so I used olive oil spray in place of ghee. Thank you 👍🏻👍🏻👍🏻👍🏻👍🏻
★★★★★
Jessica Beacom says
Thanks, Susan! Great tip for those looking to cut a few fat grams, too.
Lisa says
As I just so happen to have a squash sitting on my counter, your recipe suddenly popped into my head today as a great side for a rack of ribs. Glad I saved it after trying it last year! It was a big hit with my picky roommate 🙂
Brenda says
I was skeptical–how can such a small amount of parmesan/herbs do much at all? But it is perfect! Even my husband really likes it. Tastes like a decadent authentic Italian feast dish!
★★★★★
Jessica Beacom says
Thanks, Brenda! We’re so glad you loved this recipe.
TC says
Absolutely delicious! I have never liked acorn squash in the traditional brown sugar preparation- love this savory recipe and will be adding it to our fall squash recipe list.
Jessica Beacom says
Thank you! I feel the same. I grew up eating it with butter and brown sugar and it was never my favorite but this is a dish I can definitely get behind when acorn squash is in season.
gwen says
like it , trying it tonight …. would love a print version
Jessica Beacom says
Hi Gwen,
There is a print button on the recipe under the photo that will open the recipe in another window so you can print just the recipe.
Roland says
Really good! I hadn’t used Acorn squash before, now it’s a new favorite…making it again on Christmas day! Thanks so much
Jessica Beacom says
This is so great! I’m so glad you tried it and love it.
Maggie Levy says
Your photos look like you used a silpat type sheet on the baking trays, but your instructions don’t have that… does this need silpat or parchment?
Stacie Hassing says
Hi Maggie, You can use a greased baking sheet, parchment or silicone. Really you can use whatever way you feel most comfortable with. Enjoy!
Maggie Levy says
This is fantastic! I loved it! Thank you!
Carol Peterson says
Hi just found your website and made the Herb Roasted Parmesan Acorn Squash —amazing flavor! I am a new fan!
Stacie Hassing says
Welcome! We’re so glad you found us and that you enjoyed this recipe!
Carmine Schieferstein says
Excellent recipe i highly recommed it
★★★★★
Marty says
Made this tonight and the squash was very good, but the skin was not edible, way to tough.
Jessica Beacom says
Hi Marty,
I’m sorry to hear the skin was too tough on your squash. I haven’t had that happen before.
Emily says
These are delicious!!! I prefer it this way instead of sweetened with sugar and feel it has to be healthier! Outstanding
★★★★★
rick says
We liked this recipe for Acorn Squash. It is very tasty and without sugar, butter or maple syrup.
We made it as side dish to a mushroom omelet.
Deborah says
This recipe was great and delish especially when you have a diabetic at home.
Roneen Levy says
Made your squash this evening and it was fabulous; however, I wonder whether the instructions should read “Melt the butter and dip the squash pieces in it and then in the remaining ingredients which have been mixed together, pushing them into the cheese and herb mixture.”
When I mixed the cheese and herbs with the melted butter I got a paste that I had to spread individually on each piece of squash which was messy and time consuming. If I had read the comments first I would have seen that someone else had the same comment.
We did enjoy the flavor mixture and I’ll be making it again with those ingredients, but a different process. Thanks for your time.
★★★★
Jessica Beacom says
Thanks for your feedback! We’re glad you enjoyed the recipe.
Geralyn says
Do you think, it could be prepared night before and baked next day?
Jessica Beacom says
I don’t see why not!
Lisa says
was excited to see a different way than just butter and brown sugar. This was soo easy and delicious! My husband kept commenting on how good it was. Will try eating the rind as people say you can as it is kind of tedious to get the meat off of it when cut in rings.
Maria L says
Delicious!
★★★★★
Brian says
Made this tonight and had sautéed garlic scallops with the squash and my wife had toasted raviolis with her squash. They both paired great. Looking forward to making the squash again and will try it with other proteins.
★★★★★
Jessica Beacom says
Your dinner sounds amazing! We’re so glad you enjoyed this recipe.
Carol says
I’ve been craving acorn squash but I never buy it as my husband doesn’t like squash. Trying to eat more vegetables so looking for ways to make them more appealing. This recipe fit the bill, my husband said it’s a keeper! I used butter and Italian seasoning. Another converted squash hater! Delicious!!!
★★★★★
Jessica Beacom says
Yes! This is amazing. We love to hear when squash-haters suddenly enjoy squash!
Sonora Cubillas says
So glad I stumbled upon this easy and delicious recipe! It was a hit with my family as well! My mom is on the Optavia diet, so I did sub olive oil for the butter, but still turned out delicious. We also ran out of room on the pan in the over, soooo, I decided to give some pieces a try in the air fryer. 10-12 minutes at 400 degrees and you definitely got more fried crunch to the cheese, and just as tender as the oven. Just in case anyone was wondering! We will definitely be making this again – thank you!
★★★★★
Stacie Hassing says
Great to hear! And love the idea of using the air fryer to make them a little more crunchy. Sounds so good! Thanks for sharing.
Diana says
I just made this and am eating it now! So buttery and good with herbs from my garden! I never really knew what to do with acorn squash up till now. This is a winner for sure! Thanks!
Jessica Beacom says
We’re so glad you enjoyed it!
Renée Adams says
Hi! I just google searched acorn squash recipes and clicked on your Parmesan herb recipe; am excited to try it this evening! And then I saw that you’re in Boulder and so am I! In fact, I cycled across Violet St. this morning. How fun to discover you! Thank you for the Whole 30 ebook and squash recipe!
★★★★★
Stacie Hassing says
That’s awesome! Welcome Renee! 🙂
Andrea nicholson says
I’ve always enjoyed squash savory do not like sugar added to squash or beets they are sweet enough on their own growing up we had acorn squash with a filling of sausage and rice i sometimes now use quinoa and Italian turkey sausage as healthier alternative. Will be fixing squash sitting on my cou b tee according to your recipe sounds like a great edition to my recipes
Cyn Mobley says
Probably a silly question — when you say, “combine all ingredients,” you mean everything except the squash, right?
Jessica Beacom says
Yes, that is correct. You’ll combine everything except the squash. I’ve updated the directions to make that clearer. Happy cooking!
ROBYN says
Nothing to say! It’s awesome. It did work too, the taste I think is so great, Thank you much for the recipe!
★★★★★
Stacie Hassing says
So great to hear you loved this recipe!
Erika says
I have never tried a delicata squash before, but now I really want to. I have squash on my list for this week, I think I need to switch up the kind now!
★★★★★
Stacie Hassing says
It’s SO good! One of our faves. Here is a recipe for delicata squash – https://therealfoodrds.com/roasted-delicata-squash-tomatoes/
Enjoy!
Diya says
These look so good! What a great plant based appetizer to bring to a get together!
★★★★★
Jane says
Love the recipe. Spread a bit of room temperature unsalted butter on the squash to help the cheeses stick. Also added a bit of nature’s seasoned salt to the cheese mixture. The cheese mixture is so good it would be great n bread potatoes spaghetti or whatever you can think of.
★★★★★
Pat says
I’m wondering what to serve with this recipe. We are vegetarians. Thanks.
Jessica Beacom says
I would suggest serving this with our Massaged Kale Salad.
Alison says
My daughter just said Mom this is a keeper. This is the first time she has tried acorn squash, would never touch it before.
Jessica Beacom says
This is pure gold!
Kristi says
Acorn squash has always been my favorite winter squash, but I’ve never made a savory dish out of one. This parmesan and herb squash is DELICIOUS!!!
Darlene M Fritz says
As so many others, I didn’t want to go with the butter and brown sugar. This recipe is AMAZING! I did it on a whim with a freshly picked acorn squash. I didn’t have shredded Parm on hand so I substituted shredded Romano with a little grated Parm, used the fresh herbs I had on hand, rosemary, red basil, and parsley. I used a little more butter than required but will try olive oil next time. My husband and I couldn’t believe how delicious this was. He’s not a squash kind of guy. Thanks for a recipe that won’t kill our diet!
Stacie Hassing says
Darlene! Thank you so much for sharing this. We are so happy to hear you and your husband liked this recipe!! Now you both can enjoy squash together!
Karen Elmer says
not impressed. i probably should have roasted the squash with brown sugar and butter
Jessica Beacom says
Thanks for giving it a try, Karen. At least now you know what you like.
Dave says
Tried it with thyme and rosemary. We made the other1/2 of the squash with the traditional butter, maple syrup and brown sugar. It was like two completely different side dishes from one squash. This is an excellent easy to make recipe.
★★★★★
Cheryl Montigny says
Hi, I love using your recipes!!! They are amazing and so easy to do. I’m currently doing my first WHOLE30 and dairy is not allowed. Can I substitute the Parmesan with nutritional yeast?
★★★★★
Jessica Beacom says
Thank you, Cheryl! I would actually pulse some dry-roasted cashews with a little nutritional yeast, garlic powder, and salt in the food processor to give you texture and taste that’s similar to parmesan cheese. Using just straight up nutritional yeast might be a little overpowering.
Anne Lachelt says
Holy smokes, that’s good! I used an acirn squash and fresh herbs from the garden. Chopped up fresh sage, rosemary, thyme,and oregano PLUS marjoram from the garden. Totally worth the extra work growing and working with fresh herbs. Im dont think Im going to share this with anyone. Happy lovely fall day lunch to me!!
Jessica Beacom says
YES! Fresh herbs are so amazing. We’re so glad you enjoyed this recipe. It’s one of my favorites, too.
Barbara Kern says
Made the acorn squash tonight. It was amazing!
Jherie LaCorte says
Just made these and they are absolutely delicious. Love this recipe and will introduce it to the family at Thanksgiving.
★★★★★
BobbyV says
Was looking for a new idea for one of my favorite squashes. Tired of the brown sugar/butter style dating back to my grandmother’s day. Always looking for ways to use the fresh rosemary and thyme from the garden. At this time of year (late fall) all types of squash are available at a good price. Thanks for a great idea for one of our favorite vegetables.
Sandy A says
So delicious! We absolutely loved it, thank you! I used oregano because it pairs well with Parmesan and it worked out perfectly. Definitely making this again.
Toni Heritz says
I may have liked this recipient if you would be more specific on the herb ingredients. I tried 1 tsp each oregano. Thyme, sage rosemary all dried fresh from my garden. And it was overwhelming.
Jessica Beacom says
Thanks for your feedback. Fresh herbs (and fresh herbs dried at home) and even dried herbs can be tricky to quantify since they vary dramatically in potency and flavor.
Leenie says
This was Amazing!!! I added a tablespoon of raw brown cane sugar and extra Himalayan sea salt and a bit of olive oil. It was GRAND!! ❤️❤️❤️ Thanks!!
★★★★★
Diana says
I wanted to love this recipe, but it didn’t turn out. It was really, really mushy and soft, overcooked perhaps? I couldn’t eat it with a fork like in the little video, by the time I was done fighting with it to get on my plate in one piece, it was practically a puree. And the weird part was the skin was chewy – like nori seaweed in sushi. It was a terrible texture combination. I did toss it in butter then tossed it in the spices (in another bowl….kinda like a shake’n’bake approach). I did bake it for the specified amount of time, this is probably the second time I’ve made acorn squash, so I don’t know general cooking times for it. Any suggestions?
Stacie Hassing says
It sounds like your acorn squash may have had a tougher than normal skin. It should be no problem to eat the skin.
Sue Malindzak says
OMG. You’re right, this is the only way I’ll make acorn squash from now on! This is delicious!
Jessica Beacom says
Welcome to the ‘No More Sweet Acorn Squash Club’!!
Naima M says
Holy shizz! really good
Mariana says
Can this be assembled a day ahead? I’d like to put it together the day before Thanksgiving so I can just throw it in the oven the day of.
Jessica Beacom says
We haven’t tried assembling it ahead of time and wonder if maybe the cheese wouldn’t get a little soggy so we’d suggest slicing the squash ahead of time and storing it in the fridge until you’re ready to add the herbs and cheese.
Rita Flickinger says
Used this recipe for dinner. It was delicious but a bit too salty. I will try again adjusting the salt. It would be a delicious appetizer.
Jacki says
Can this be cooked ahead of time then reheated?
Jessica Beacom says
We don’t recommend it as the cheese may get soggy when reheating. Instead, we recommend cutting the squash the day before and storing it in the fridge until ready to add the butter, herbs, and cheese.
Nancy simbari says
Can you make this a day ahead and reheat it?
Jessica Beacom says
We don’t recommend it as the cheese may get soggy when reheating. Instead, we recommend cutting the squash the day before and storing it in the fridge until ready to add the butter, herbs, and cheese.
Ann B says
I love squash prepared every way, but this is my new favorite. Thank you for the recipe.
Jessica Beacom says
Glad you loved it!
Suzanne E says
I usually don’t comment or send reviews but this was so delicious and easy to make!
Jessica Beacom says
We’re so glad you enjoyed it and appreciate you taking the time to leave a review.
Swati says
I tried this recipe and me and my kids loved it! Will keep making it often now. Thanks!
Kim says
How large is a “large” acorn squash? I was given a couple, but I’ve never actually bought acorn squash before, so I’m not sure how to judge the size.
Stacie Hassing says
I would say around 2 lbs. would be considered a large acorn squash.
Gloria Backman says
Made this dish last night. My husband, upon his first bite, said “This takes the drudgery out of acorn squash.” Onward and upward with savory acorn squash. Thank you.
Monta says
This recipe worked out very well, although I did find it better to lay the squash on a greased baking sheet, brush with melted butter, then sprinkle with the cheese mixture. I think the reviewers who had theirs turn to mush must have sliced too thin. I used 1/2 inch slices, as called for in the recipe, and they were firm, yet buttery. I used rosemary from a bush in my garden for the herbs, and, as I didn’t have shredded parm, I used the “grated” parm in a shaker can and it was still wonderful!
Amanda says
This was so yummy 😋
★★★★★
Kate says
So incredibly good. All the flavors matched well and tasted so good. Thank you so much for sharing this recipe.
★★★★★
Erica Gardner Gray says
This recipe is a wonderful dairy side dish!
I added all the ingredients to a ziplock bag to too and then poured it out onto a parchment lined cookie sheet. Delicious!
★★★★★
Stacie Hassing says
So great to hear you enjoyed this recipe and that’s a great idea to add everything to a ziplock bag and give a shake before adding to the pan. Thanks for sharing!
Becky says
Do you eat the skins after baking?
Stacie Hassing says
Yes we do! The skin on acorn squash is nice and tender. Especially when sliced thin and roasted.
Terri says
My bf was blown away by how delicious this was!! We had never had acorn squash before bc all of the recipes had tons of brown sugar. This was amazing!!
★★★★★
Ally says
Omg, this was delicious! I’d never thought of preparing acorn squash this way, and I’m so glad i stumbled upon this recipe. I will most definitely be making this again.
★★★★★
Stacie Hassing says
Oh good! Thanks for sharing.
Jennifer Wilcox says
I may not have followed the recipe to the “T.” But I used the general flavor profile and technique and it was the amazing! I too usually use a sweeter flavor on squash, but not anymore.
Grace says
This was amazingly delicious! I actually like it better than the sweet acorn squash recipe. So pleasantly surprised.
★★★★★
Jessica Beacom says
I’m so happy to hear this!
Jj says
Simply delicious. Agree with the comment that brown butter is overdone
★★★★★
Stacie Hassing says
Awesome!
Vicki Romig says
I would like to use acorn squash as a sub for sweet potatoes in a root vegetable tian. I’ve never used acorn squash except to halve and roast with butter and brown sugar as you describe above. Can I get thin enough slices of acorn squash, perhaps using a mandoline, to be consistent with the other veggies such as beets, potatoes, large yellow carrots? Can the peel be removed before roasting without totally mutilating the wonderful lines of the squash? Or just slice thin and leave the skins on? Thanks in advance for any guidance. Next up for me is a kabocha squash! Would the kabocha squash be a better candidate for the tian? Thanks again!
Jessica Beacom says
Well, this sounds delicious! You could slice the acorn squash very thinly though it will be very difficult to remove the skin before cooking. Kabocha squash would be a lovely option for your tian as would thinly sliced (peel-on) delicata squash if you’re still able to find any this time of year.
Erica says
Had tons of acorn squash to use up when I found this recipe. Such a wonderful change from the maple/butter squash! So tasty.
★★★★★
Andrea says
This was amazing and so easy! Like you, I’ve always had acorn squash sweet but this was a great change. The topping didn’t stick well but it turned out just fine.
Diana says
Fabulous!! Easy peasy and totally delicious 🙂
★★★★★