Parmesan Roasted Acorn Squash Recipe -
Parmesan Roasted Acorn Squash Recipe
  • READY IN 35 mins

Parmesan Roasted Acorn Squash

Recipe by  

"Very simple but satisfying way to make acorn squash. This is also good with delicata squash."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
  3. Roast in preheated oven until golden brown and tender, 25 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2013

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.

Most Helpful Critical Review
Jan 04, 2015

Five stars for teaching me this easy peasy method of cooking acorn squash, but only one star for taste. I followed the quantities to a T and used my very best parm. reggiano and still the inherent sweetness of the squash overrode the parm. flavor.


52 Ratings

Nov 04, 2013

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.

Oct 27, 2014

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).

Dec 07, 2013

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.

Sep 18, 2014

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 I'm ecstatic to have found this recipe. Who knew the skin was edible! Thank you so much for sharing.

Feb 03, 2014

This came out so good! My two toddlers and husband devoured it.

Nov 23, 2013

This was amazing and hubby approved, definitely a keeper!


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  • Calories
  • 128 kcal
  • 6%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 320 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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