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Roasted Acorn Squash with Parmesan and Herbs

Roasted acorn squash with Parmesan and herbs turns tender squash wedges into a savory side with browned edges and lightly golden cheese. Fresh thyme and parsley add a bright herbal finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 2 acorn squash medium
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp thyme leaves chopped fresh
  • 0.5 cup Parmesan cheese finely grated
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Halve the squash lengthwise and scoop out the seeds.
  4. Cut each half into 1-inch-thick wedges.
  5. Toss the squash wedges with the olive oil, kosher salt, black pepper, and thyme.
  6. Arrange the wedges in a single layer on the prepared baking sheet.
  7. Roast for 20 minutes.
  8. Turn the wedges.
  9. Roast for 8 to 12 minutes more, until tender and browned at the edges.
  10. Sprinkle the Parmesan over the squash.
  11. Roast for 5 to 8 minutes, until the cheese is melted and lightly golden.
  12. Transfer the squash to a serving dish.
  13. Sprinkle with the parsley and serve.

Notes

For even browning, arrange the wedges in a single layer with space between them. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the squash can soften. For a vegetarian version, use a vegetarian Parmesan-style cheese.