Parmesan Roasted Acorn Squash

This Parmesan Roasted Acorn Squash is an easy side dish!  It uses simple ingredients and you can even roast the seeds!

This Parmesan Roasted Acorn Squash is an easy savory side dish. It uses simple ingredients and even roasts the seeds!

I have an easy side dish for you that’s a little different than the standard method of preparing acorn squash.  This parmesan roasted acorn squash is a more savory way to enjoy your favorite winter squash.

When I was growing up we would have acorn squash on occasion only it was made with lots of butter and brown sugar.  Not that I am complaining because I still enjoy eating it that way.  I just wanted to create a savory route.  And what better way to make something savory than with cheese, am I right???

Some other great easy savory side dishes you may want to check out are these Easiest Mashed Potatoes, Roasted Parmesan Potatoes, or Simple Roasted Green Beans.

This simple Parmesan Roasted Acorn Squash is an easy side dish. It uses just a few simple ingredients and you can even roast the seeds!

The parmesan cheese adds a little salty to the slightly sweet acorn squash making a killer combo.  Plus it crisps up in the oven slightly which is never a bad thing.  I also went a step further and roasted the seeds.  This step is purely optional but trust me it’s super tasty.  (It’s my kiddos favorite part!)

Another great thing about this side dish is there is no need to peel the acorn squash.  The skin is nice and tender and I think it looks really pretty.  They almost look a little flower like.  🙂

This Parmesan Roasted Acorn Squash even uses the seeds! It's

Some tips about this parmesan roasted acorn squash:

  • Roasting the seeds is optional but I really recommend it.  Just clean the seeds and dry them really well.  Toss them with some olive oil, garlic powder and spread them on a small baking sheet.  Roast them along with the squash for about 7-8 minutes or just until they are slightly browned and starting to pop.
  • You can also add in some herbs when roasting the squash.  Use about 1 tablespoon of fresh herbs such as rosemary, thyme, parsley, or sage.  I like fresh thyme and rosemary but my kids don’t.
  • This would be great served with these Crispy Oven Fried Chicken Thighs and a fresh side salad.
  • This recipe is adapted from Real Simple.

This simple Parmesan Roasted Acorn Squash is an easy side dish. It uses just a few simple ingredients and you can even roast the seeds!

Watch our video on how to make this parmesan roasted acorn squash: 


5 from 1 vote
This Parmesan Roasted Acorn Squash is an easy savory side dish. It uses simple ingredients and even roasts the seeds!
Parmesan Roasted Acorn Squash
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 4 servings
Author: Countryside Cravings
Ingredients
  • 1 2 pound acorn squash, washed
  • 2 tablespoons olive oil
  • 1/4 cup grated parmesan cheese
  • 1-2 teaspoons garlic powder
  • salt and pepper to taste
  • OPTIONAL SEEDS:
  • 1 teaspoon olive oil
  • 1/2-1 teaspoon garlic powder
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut the squash in half then scrape out the seeds. Reserve the seeds if you choose to roast them. Cut squash into 1/2 inch slices. Place on baking sheet and toss with olive oil.
  3. In a small bowl combine the cheese, garlic powder, salt and pepper. Sprinkle over squash. Bake for 25 minutes or until cheese is lightly browned.
  4. FOR THE SEEDS: Clean the seeds and dry well. Toss with olive oil and garlic powder. Spread on a small baking sheet and bake along with the squash for 7-8 minutes or until lightly browned and starting to pop. Serve with squash.
Recipe Notes

1. Add 1 tablespoon fresh chopped herbs to the squash before baking.

2. Recipe adapted from Real Simple.

Share Your Thoughts

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Dalila G. wrote:

    I like to change up our acorn squash dishes any chance I get.
    I have to make the squash interesting or else it doesn’t get eaten.
    It’ll sit there all by itself, lonely, poor little squash acorn.
    I make mine cubed with garlic and rosemary.
    I also make it stuffed, great way to use leftover chicken.
    Herb crusted is another favorite, the almond flour with the mixed herbs is yummy.
    I am definitely going o try your recipe, thanks Malinda!
    Cheers to acorn squash!

    • Malinda wrote:

      I like the idea of stuffing the acorn squash. That sounds so tasty!! Thanks, Dalila!

  • Julie Evink wrote:

    Ahhhh totally ate squash that way growing up and I’ve never tried it any other way! I need to try this!

    • Malinda wrote:

      You’ve got to try it with the roasted seeds, so good!

  • Danielle Green wrote:

    I’ve never tried it with anything but butter and brown sugar either! This sounds great!

    • Malinda wrote:

      Thank you Danielle!!

  • Melissa Howell wrote:

    What a great idea! I have never seen acorn squash prepared this way before! I didn’t know you could roast the seeds, either!

    • Malinda wrote:

      They taste just like roasted pumpkin seeds! Thanks Melissa!!

  • Karen @ The Food Charlatan wrote:

    I’ve never ever cooked an acorn squash! For shame for shame! These are so pretty though, they look like stars! Adding cheese to anything is ALWAYS the answer 🙂 🙂

    • Malinda wrote:

      I have to agree…. cheese is ALWAYS the answer!! Thanks Karen!! 🙂

  • Valentina @Valentina’s Corner wrote:

    These are SOOO pretty, Malinda. I’m saving these for our next ladies brunch. <3

    • Malinda wrote:

      Thank you so much Valentina!!! I hope you enjoy! 🙂

  • Pin
    Share
    Tweet
    +1