Roasted acorn squash is a simple but tasty side dish. The herbs add great depth of flavor and the Parmesan cheese brings a bit of umami that brings it all together in every delicious bite.
Of course acorn squash is one of the darlings of fall, but roasted acorn squash is perfect for making all year long. That is the beauty of winter squash, they keep well and add a bit of sweet and savory to any meal.
Tips and Tricks
Roasted squash is best right out of the oven, but the leftovers are still tasty. They can be stored in an airtight container in the fridge for up to 4 days. I do not suggest freezing.
If you want both sides of the squash slices to be browned, flip the slices, gently, halfway through roasting.
You can swap out the herbs de provence for Italian seasoning, if desired. Use the same amount.
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We prefer to not peel the acorn squash. The skin cooks up nicely and is edible.
Plus it helps to hold the sliced squash together after it has been cooked. However, if you want to remove the peel you are welcome to.
For thicker slices, just add a few minutes to the bake time.
Sunflower and avocado oil are great substitutes for the olive oil. Don’t use extra virgin olive oil or other oils with low smoke points.
More Great Recipes to Try
If you prefer the air fryer to the oven, try making roasted acorn squash in the air fryer. We also roast butternut squash in the air fryer for something a little bit different.
We also like stuffed acorn squash in the Instant Pot. They are filled with dates, brown sugar, and pecans so they taste like a treat!
Roasted Acorn Squash
Ingredients
- 1 medium acorn squash
- ½ cup Parmesan cheese grated
- 2 Tablespoons olive oil
- 2 teaspoons herbs de provence
- 1 teaspoon coarse salt
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425℉. Line an average sized baking sheet with parchment paper. Set aside.
- Wash the squash then cut it in half, from the stem to the tip, all the way around. Scoop out the seeds, and then slice it into ½-inch pieces using a sharp knife. Discard the stem portions.1 medium acorn squash
- Place the sliced acorn squash in a large mixing bowl and add the remaining ingredients.½ cup Parmesan cheese, 2 Tablespoons olive oil, 2 teaspoons herbs de provence, 1 teaspoon coarse salt, 1 teaspoon garlic powder
- Toss until the squash is well-coated. Line the squash up on the prepared pan, scooping the remaining ingredients from the bowl and sprinkling it over the squash pieces.
- Roast in the oven for 20 minutes or until the bottoms turn a rich golden brown. Enjoy!
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This was easy and delicious.