Parmesan Roasted Acorn Squash
Featured in Allrecipes Magazine

Parmesan Roasted Acorn Squash

60
stephtaylor 0

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

35 m servings 128 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

60
  1. 70 Ratings

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Most helpful positive review

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...

Most helpful critical review

I followed the recipe exactly and no one in my family would eat it. Bland with an unpleasant sweetness and mushy/crunchy and chewy textures at the same time. I can't see what I did wrong.

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...

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 cou...

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 w...

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...

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 instea...

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

Very tasty, a nice change from most recipes that use brown sugar. I used Kraft Parmesan (the kind that is almost like powder), not the fancy grated kind, and it turned out perfectly. I only had...

This was amazing and hubby approved, definitely a keeper!