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Parmesan Herb Roasted Acorn Squash

Parmesan herb roasted acorn squash rings with a golden, crisp Parmesan crust. Sheet-pan roasting at 400°F caramelizes the edges while the squash turns tender in about 35 minutes.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

acorn squash
  • 2 acorn squash halved, seeded, and sliced into 1/2-inch rings
olive oil
  • 3 tbsp olive oil
garlic
  • 2 cloves garlic minced
fresh thyme
  • 1 tsp fresh thyme leaves
fresh rosemary
  • 1 tsp fresh rosemary chopped
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
parmesan
  • 0.5 cup grated Parmesan

Equipment

  • 1 sheet pan

Method
 

Prep and first roast
  1. Preheat the oven to 400F and line a sheet pan with parchment. Make sure the pan is ready to go so the squash starts roasting immediately after tossing.
  2. Toss the acorn squash rings with olive oil, garlic, fresh thyme leaves, fresh rosemary, salt, and black pepper. Coat every ring so the edges caramelize evenly.
  3. Arrange the squash in a single layer on the sheet pan and roast for 20 minutes. Look for edges starting to dry out and lightly brown.
  4. Flip the slices and sprinkle generously with grated Parmesan. Add enough cheese that it forms a visible crust on top.
Finish roasting
  1. Roast for 12-15 minutes more at 400F until the squash is tender and the Parmesan is golden and crisp. The crust should look browned and set rather than pale.

Notes

For the crispiest Parmesan, don’t overcrowd the sheet pan—use a single layer with space between rings. Store leftovers in the refrigerator for up to 3 days; reheat on a sheet pan in a 425F oven for 5-8 minutes to re-crisp the topping. Freezing is not recommended because squash texture softens after thawing. For a dairy-free option, swap the Parmesan for a plant-based hard cheese alternative that browns well.