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.
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.
Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
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.
Pin it now & Make it later!
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
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!
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!
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!
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