Recipe by stephtaylor
"Very simple but satisfying way to make acorn squash. This is also good with delicata squash."
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1 (2 pound)
acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
grated Parmesan cheese
kosher salt, or to taste
ground black pepper, or to taste
Quick, easy, tasty. I had always eaten winter squash by scooping the cooked flesh out of the rind, so I was confused about how one would eat this. If anybody else is wondering: You can eat these slices skin and all. Once you scrape out the seeds, you eat everything that goes into the oven.
I flipped at about 10 minutes ans added a little more cheese herb mixture to the tops and finished them off.
Next time I will peel the acorn before baking, we found that skin took away from the overall taste of the baked squash.
I don't write a lot of reviews and I have been on allrecipes for years. However, I HAD to rate this because my husband hates squash but he absolutely loved this! At one point he even said he couldn't believe he was actually eating squash!
I followed the recipe as stated, except I don't own a jelly-roll pan, so I baked them on a cookie sheet lined (shiny side up) with heavy duty tin-foil and sprayed a generous amount of PAM cooking spray. (Emphasis on the "PAM" because I have found that off brand doesn't work as well for me.)
I also didn't have any fresh thyme. So I just used a tsp or two of dried. The amount of salt, pepper, and parm was perfect.
Baked 15 minutes on one side, flipped them over and baked them another 15 minutes. SO delicious.
Only one criticism...if sliced into 3/4" slices and baked for the length of time directed (I did 25 minutes) this was too long. I think 20 minutes would have been perfect. Other than that it was delicious, the peel slipped off easily, it was visually appealing, and a welcome departure from "sweet squash." The Parmesan and thyme were additions I've not tried before on squash and I loved them both. I will try this again with exactly the same preparation, reducing the time in the oven and as soon as I can persuade Hubs to grin and bear it again (he does NOT like acorn squash - no fault of the squash or this recipe).
Both my husband and I decided this is probably the only way we want acorn squash. I followed the recipe to the letter and it was delicious.
This is as good as acorn squash gets. I used asiago as that is what I had on hand. It did not take near 30 minutes to get soft but then I think I sliced my squash thinner. I was worried about it because it looked like the cheese burned but it added a nice crunch to the tender squash. I have never had acorn squash that wasn't sweet, I'm not a sweets person...so I'm ecstatic to have found this recipe. Who knew the skin was edible! Thank you so much for sharing.
This came out so good! My two toddlers and husband devoured it.
Someone else said it "Great alternative to the butter and brown sugar acorn squash" Healthier too I'm sure. Only things I changed wa to double coating ingredients used italian seasonings instead of just thyme.
I also cut the squash across into 3/4" slices, for more eye appeal. Looked like flowers.
* Percent Daily Values are based on a 2,000 calorie diet.
Parmesan Roasted Acorn Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 75
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