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Nov 5, 2019 By Jessica Beacom

Herb-Roasted Parmesan Acorn Squash

Egg-Free
Gluten-free
Grain-Free
Vegetarian
Jump to Recipe

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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Let's Get Cookin'

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.

  • Author: The Real Food Dietitians
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 servings 1x
  • Cuisine: Grain-Free, Nut-Free, Vegetarian
Print Recipe
★★★★★ 5 from 25 reviews

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

  1. Preheat oven to 400℉.
  2. Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices.
  3. In a large bowl, combine all of the ingredients and toss to combine.
  4. Transfer to a large sheet pan. Using your hands, gently press parmesan cheese onto the squash for maximum coverage.
  5. 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!

Pin image for Herb-Roasted Parmesan Acorn Squash


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!

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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

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  1. Heather says

    October 26, 2016 at 1:27 pm

    I have tons of Buttercup squash, could I use that for this Recipe?

    ★★★★★

    Reply
    • Stacie Hassing says

      October 27, 2016 at 10:13 am

      Perfect! Buttercup squash would work too! Really any kind of winter squash. Enjoy!

      Reply
      • Kim says

        December 5, 2020 at 2:30 pm

        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 !

        Reply
        • Stacie Hassing says

          December 6, 2020 at 9:26 am

          That’s awesome, Kim! Glad you enjoyed this recipe.

          Reply
  2. Gareth says

    July 29, 2018 at 6:54 pm

    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.

    ★★★★★

    Reply
    • Jessica Beacom says

      July 31, 2018 at 12:56 pm

      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.

      Reply
  3. Lyn Meyers says

    September 5, 2018 at 6:33 pm

    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!

    Reply
    • Stacie Hassing says

      September 15, 2018 at 3:20 pm

      So so great to here this recipe was approved my someone who doesn’t care for squash! Thanks for sharing 🙂

      Reply
  4. KJZ says

    September 21, 2018 at 10:39 am

    Can you eat the rind of the squash when it is prepared this way?

    Reply
    • Jessica Beacom says

      September 21, 2018 at 11:39 am

      Yes, you can eat the skin. Acorn squash has a surprisingly thin skin that’s edible.

      Reply
  5. Tamar Noel says

    September 27, 2018 at 1:27 am

    I’ve never had acorn squash. Perfect, easy, and delisious!

    ★★★★★

    Reply
  6. Lisa says

    October 4, 2018 at 5:34 pm

    This recipe was fantastic! Thank you for the great, savory idea. It will go on the regular cook rotation 🙂

    Reply
  7. J. Balance says

    October 6, 2018 at 4:28 pm

    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!

    Reply
    • Stacie Hassing says

      October 12, 2018 at 8:04 am

      Thanks for the feedback!

      Reply
    • LGarrick says

      November 21, 2020 at 2:32 pm

      Some ovens run hotter. I think yours might. Also depends on thickness of the slices.

      Reply
    • L McNeill says

      December 11, 2020 at 6:16 pm

      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.

      Reply
  8. Seanne Falconer says

    October 14, 2018 at 8:16 pm

    Popping it in the oven now!
    Hi from the Western Suburbs of the twin cities!

    ★★★★★

    Reply
  9. Heather Witt says

    October 21, 2018 at 6:45 pm

    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.

    ★★★★★

    Reply
  10. Jane says

    October 22, 2018 at 8:15 am

    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!

    Reply
    • Stacie Hassing says

      October 24, 2018 at 6:18 am

      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! 🙂

      Reply
  11. Yolanda Kastner says

    November 7, 2018 at 7:00 pm

    It’s very difficult to cut the acorn squash in half and then into 1/2 inch slices. What are your suggestions?

    Reply
    • Jessica Beacom says

      November 9, 2018 at 8:42 am

      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!

      Reply
      • Sara says

        October 25, 2020 at 6:44 pm

        This was delicious. I had my squash cubed. Love that there was no sugar!

        ★★★★★

        Reply
  12. JoAnn says

    November 13, 2018 at 6:13 pm

    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.

    Reply
    • Stacie Hassing says

      November 14, 2018 at 9:57 am

      Sorry this recipe didn’t turn out for you!

      Reply
  13. Terri says

    November 20, 2018 at 9:02 am

    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?

    Reply
    • Jessica Beacom says

      November 20, 2018 at 1:41 pm

      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!

      Reply
  14. Mary Rita Earle says

    November 22, 2018 at 9:50 am

    Can you eat the skin?

    Reply
    • Jessica Beacom says

      November 26, 2018 at 1:50 pm

      Yes, you can. When sliced thinly and not overcooked, the skin is quite tender.

      Reply
  15. Marcia W HOELZEN says

    November 29, 2018 at 6:12 pm

    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!

    Reply
    • Stacie Hassing says

      November 30, 2018 at 7:28 pm

      Hi Marcia! So great to hear you enjoyed this recipe and that it’s one you’ll make again!

      Reply
  16. Jake says

    December 23, 2018 at 8:58 pm

    I have no ghee. What might be a suggested replacement?

    Reply
    • Stacie Hassing says

      December 24, 2018 at 7:49 am

      Butter or coconut oil would also work in this recipe.

      Reply
  17. Katrina Pellerito says

    January 7, 2019 at 3:14 pm

    Made these tonight for a side with dinner. It was so yummy!!! Melted in your mouth. Thank you for this! Definitely will make again.

    ★★★★★

    Reply
  18. Susan Boylan says

    January 29, 2019 at 6:15 pm

    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 👍🏻👍🏻👍🏻👍🏻👍🏻

    ★★★★★

    Reply
    • Jessica Beacom says

      January 30, 2019 at 4:24 pm

      Thanks, Susan! Great tip for those looking to cut a few fat grams, too.

      Reply
  19. Lisa says

    February 4, 2019 at 12:48 pm

    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 🙂

    Reply
  20. Brenda says

    September 23, 2019 at 6:06 pm

    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!

    ★★★★★

    Reply
    • Jessica Beacom says

      September 23, 2019 at 10:51 pm

      Thanks, Brenda! We’re so glad you loved this recipe.

      Reply
  21. TC says

    September 30, 2019 at 9:18 pm

    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.

    Reply
    • Jessica Beacom says

      October 1, 2019 at 11:49 am

      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.

      Reply
  22. gwen says

    November 6, 2019 at 8:33 am

    like it , trying it tonight …. would love a print version

    Reply
    • Jessica Beacom says

      November 6, 2019 at 4:09 pm

      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.

      Reply
  23. Roland says

    December 25, 2019 at 10:52 am

    Really good! I hadn’t used Acorn squash before, now it’s a new favorite…making it again on Christmas day! Thanks so much

    Reply
    • Jessica Beacom says

      December 25, 2019 at 12:48 pm

      This is so great! I’m so glad you tried it and love it.

      Reply
  24. Maggie Levy says

    January 8, 2020 at 11:21 am

    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?

    Reply
    • Stacie Hassing says

      January 9, 2020 at 5:56 am

      Hi Maggie, You can use a greased baking sheet, parchment or silicone. Really you can use whatever way you feel most comfortable with. Enjoy!

      Reply
      • Maggie Levy says

        January 9, 2020 at 2:47 pm

        This is fantastic! I loved it! Thank you!

        Reply
  25. Carol Peterson says

    January 31, 2020 at 4:46 pm

    Hi just found your website and made the Herb Roasted Parmesan Acorn Squash —amazing flavor! I am a new fan!

    Reply
    • Stacie Hassing says

      February 1, 2020 at 9:35 am

      Welcome! We’re so glad you found us and that you enjoyed this recipe!

      Reply
  26. Carmine Schieferstein says

    February 2, 2020 at 9:58 pm

    Excellent recipe i highly recommed it

    ★★★★★

    Reply
  27. Marty says

    February 7, 2020 at 12:31 am

    Made this tonight and the squash was very good, but the skin was not edible, way to tough.

    Reply
    • Jessica Beacom says

      February 7, 2020 at 6:27 pm

      Hi Marty,

      I’m sorry to hear the skin was too tough on your squash. I haven’t had that happen before.

      Reply
  28. Emily says

    April 10, 2020 at 10:08 am

    These are delicious!!! I prefer it this way instead of sweetened with sugar and feel it has to be healthier! Outstanding

    ★★★★★

    Reply
  29. rick says

    April 17, 2020 at 9:21 am

    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.

    Reply
  30. Deborah says

    April 29, 2020 at 5:25 pm

    This recipe was great and delish especially when you have a diabetic at home.

    Reply
  31. Roneen Levy says

    May 4, 2020 at 6:27 pm

    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.

    ★★★★

    Reply
    • Jessica Beacom says

      May 5, 2020 at 12:03 pm

      Thanks for your feedback! We’re glad you enjoyed the recipe.

      Reply
  32. Geralyn says

    May 5, 2020 at 9:27 am

    Do you think, it could be prepared night before and baked next day?

    Reply
    • Jessica Beacom says

      May 5, 2020 at 12:03 pm

      I don’t see why not!

      Reply
  33. Lisa says

    May 17, 2020 at 1:22 pm

    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.

    Reply
  34. Maria L says

    May 30, 2020 at 11:14 am

    Delicious!

    ★★★★★

    Reply
  35. Brian says

    June 1, 2020 at 7:59 pm

    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.

    ★★★★★

    Reply
    • Jessica Beacom says

      June 2, 2020 at 6:51 pm

      Your dinner sounds amazing! We’re so glad you enjoyed this recipe.

      Reply
  36. Carol says

    June 7, 2020 at 5:07 pm

    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!!!

    ★★★★★

    Reply
    • Jessica Beacom says

      June 8, 2020 at 10:53 am

      Yes! This is amazing. We love to hear when squash-haters suddenly enjoy squash!

      Reply
  37. Sonora Cubillas says

    June 12, 2020 at 10:52 pm

    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!

    ★★★★★

    Reply
    • Stacie Hassing says

      June 23, 2020 at 6:30 pm

      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.

      Reply
  38. Diana says

    June 16, 2020 at 7:24 pm

    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!

    Reply
    • Jessica Beacom says

      June 16, 2020 at 7:50 pm

      We’re so glad you enjoyed it!

      Reply
  39. Renée Adams says

    June 27, 2020 at 4:52 pm

    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!

    ★★★★★

    Reply
    • Stacie Hassing says

      June 29, 2020 at 7:49 am

      That’s awesome! Welcome Renee! 🙂

      Reply
  40. Andrea nicholson says

    July 5, 2020 at 8:52 am

    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

    Reply
  41. Cyn Mobley says

    July 15, 2020 at 4:14 pm

    Probably a silly question — when you say, “combine all ingredients,” you mean everything except the squash, right?

    Reply
    • Jessica Beacom says

      July 16, 2020 at 10:58 am

      Yes, that is correct. You’ll combine everything except the squash. I’ve updated the directions to make that clearer. Happy cooking!

      Reply
  42. ROBYN says

    July 28, 2020 at 4:23 am

    Nothing to say! It’s awesome. It did work too, the taste I think is so great, Thank you much for the recipe!

    ★★★★★

    Reply
    • Stacie Hassing says

      August 1, 2020 at 7:12 pm

      So great to hear you loved this recipe!

      Reply
  43. Erika says

    July 28, 2020 at 7:42 pm

    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!

    ★★★★★

    Reply
    • Stacie Hassing says

      August 1, 2020 at 7:12 pm

      It’s SO good! One of our faves. Here is a recipe for delicata squash – https://therealfoodrds.com/roasted-delicata-squash-tomatoes/
      Enjoy!

      Reply
  44. Diya says

    August 5, 2020 at 8:16 pm

    These look so good! What a great plant based appetizer to bring to a get together!

    ★★★★★

    Reply
  45. Jane says

    August 15, 2020 at 7:19 pm

    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.

    ★★★★★

    Reply
  46. Pat says

    August 26, 2020 at 12:48 pm

    I’m wondering what to serve with this recipe. We are vegetarians. Thanks.

    Reply
    • Jessica Beacom says

      August 31, 2020 at 2:32 pm

      I would suggest serving this with our Massaged Kale Salad.

      Reply
  47. Alison says

    August 27, 2020 at 4:35 pm

    My daughter just said Mom this is a keeper. This is the first time she has tried acorn squash, would never touch it before.

    Reply
    • Jessica Beacom says

      August 31, 2020 at 2:30 pm

      This is pure gold!

      Reply
  48. Kristi says

    September 21, 2020 at 11:07 am

    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!!!

    Reply
  49. Darlene M Fritz says

    September 21, 2020 at 6:21 pm

    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!

    Reply
    • Stacie Hassing says

      September 28, 2020 at 7:16 pm

      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!

      Reply
  50. Karen Elmer says

    September 23, 2020 at 3:46 pm

    not impressed. i probably should have roasted the squash with brown sugar and butter

    Reply
    • Jessica Beacom says

      September 24, 2020 at 8:21 am

      Thanks for giving it a try, Karen. At least now you know what you like.

      Reply
  51. Dave says

    September 26, 2020 at 8:06 pm

    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.

    ★★★★★

    Reply
  52. Cheryl Montigny says

    October 10, 2020 at 2:40 pm

    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?

    ★★★★★

    Reply
    • Jessica Beacom says

      October 12, 2020 at 3:56 pm

      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.

      Reply
  53. Anne Lachelt says

    October 11, 2020 at 12:06 pm

    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!!

    Reply
    • Jessica Beacom says

      October 12, 2020 at 4:06 pm

      YES! Fresh herbs are so amazing. We’re so glad you enjoyed this recipe. It’s one of my favorites, too.

      Reply
  54. Barbara Kern says

    October 21, 2020 at 6:56 pm

    Made the acorn squash tonight. It was amazing!

    Reply
  55. Jherie LaCorte says

    October 21, 2020 at 7:00 pm

    Just made these and they are absolutely delicious. Love this recipe and will introduce it to the family at Thanksgiving.

    ★★★★★

    Reply
  56. BobbyV says

    October 27, 2020 at 3:45 pm

    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.

    Reply
  57. Sandy A says

    October 28, 2020 at 8:50 pm

    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.

    Reply
  58. Toni Heritz says

    November 1, 2020 at 7:36 pm

    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.

    Reply
    • Jessica Beacom says

      November 4, 2020 at 11:21 am

      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.

      Reply
  59. Leenie says

    November 3, 2020 at 7:51 pm

    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!!

    ★★★★★

    Reply
  60. Diana says

    November 4, 2020 at 4:56 pm

    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?

    Reply
    • Stacie Hassing says

      November 10, 2020 at 6:15 pm

      It sounds like your acorn squash may have had a tougher than normal skin. It should be no problem to eat the skin.

      Reply
  61. Sue Malindzak says

    November 8, 2020 at 5:57 pm

    OMG. You’re right, this is the only way I’ll make acorn squash from now on! This is delicious!

    Reply
    • Jessica Beacom says

      November 9, 2020 at 3:43 pm

      Welcome to the ‘No More Sweet Acorn Squash Club’!!

      Reply
  62. Naima M says

    November 10, 2020 at 8:20 pm

    Holy shizz! really good

    Reply
  63. Mariana says

    November 17, 2020 at 7:01 pm

    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.

    Reply
    • Jessica Beacom says

      November 18, 2020 at 3:21 pm

      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.

      Reply
  64. Rita Flickinger says

    November 23, 2020 at 4:59 pm

    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.

    Reply
  65. Jacki says

    November 24, 2020 at 7:34 am

    Can this be cooked ahead of time then reheated?

    Reply
    • Jessica Beacom says

      November 25, 2020 at 11:47 am

      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.

      Reply
  66. Nancy simbari says

    November 25, 2020 at 7:34 am

    Can you make this a day ahead and reheat it?

    Reply
    • Jessica Beacom says

      November 25, 2020 at 11:48 am

      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.

      Reply
  67. Ann B says

    November 30, 2020 at 12:08 pm

    I love squash prepared every way, but this is my new favorite. Thank you for the recipe.

    Reply
    • Jessica Beacom says

      November 30, 2020 at 1:30 pm

      Glad you loved it!

      Reply
  68. Suzanne E says

    December 6, 2020 at 5:50 pm

    I usually don’t comment or send reviews but this was so delicious and easy to make!

    Reply
    • Jessica Beacom says

      December 7, 2020 at 11:45 am

      We’re so glad you enjoyed it and appreciate you taking the time to leave a review.

      Reply
  69. Swati says

    December 23, 2020 at 4:21 pm

    I tried this recipe and me and my kids loved it! Will keep making it often now. Thanks!

    Reply

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