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Parmesan Herb Roasted Acorn Squash

Parmesan Herb Roasted Acorn Squash features tender 1/2-inch rings topped with a golden, crisp Parmesan herb crust. Roast at 400°F on a sheet pan until the edges caramelize and the cheese turns nicely browned.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 282
Ingredients Equipment Method Notes

Ingredients
  

Acorn squash rings
  • 2 acorn squash Halved, seeded, and sliced into 1/2-inch rings.
  • 3 tbsp olive oil
  • 2 garlic Minced.
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary Chopped.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup grated Parmesan

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 400°F and line a sheet pan with parchment (visual cue: parchment covers the entire pan).
  2. Toss the acorn squash rings with olive oil, garlic, fresh thyme leaves, fresh rosemary, salt, and black pepper until evenly coated (visual cue: rings look glossy and speckled with herbs).
  3. Arrange squash in a single layer on the sheet pan, leaving space between rings, and roast 20 minutes (visual cue: edges start to look lightly caramelized).
  4. Flip the slices, then sprinkle generously with grated Parmesan (visual cue: Parmesan sits in a thick layer on top).
  5. Roast 12–15 minutes more until tender and the Parmesan is golden and crisp (visual cue: cheese is browned with crisp edges).

Notes

For the crispiest Parmesan topping, spread the squash rings in a true single layer so moisture can steam off in the hot oven. Store leftovers in an airtight container in the refrigerator up to 3 days and reheat on a sheet pan in a 400°F oven until hot. Freezing isn’t recommended because the roasted rings can soften and the Parmesan may lose its crunch. If you want a dairy-light option, use a similar finely grated aged hard cheese or a lactose-free Parmesan-style cheese for a comparable crust.