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Herb-Roasted Parmesan Acorn Squash

  • Total time: 35 minutes
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Servings: 4
  • Calories: 143 kcal

Take advantage of the fall’s bounty with this savory acorn squash side dish. Try the recipe now!


  • 1 large acorn squash (or 2 small)
  • 1/3 cup shredded parmesan cheese (plus more for garnishing)
  • 2 to 3 tablespoons fresh herbs or 1 teaspoon dried (suggested: thyme, sage, rosemary, or oregano)
  • 1 tablespoon ghee or butter (melted)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt (plus more to taste)
  • 1/8 teaspoon black pepper


  1. Preheat oven to 400⁰ F.
  2. Cut acorn squash in half and scoop out the seeds. Then slice each half into half-inch thick slices.
  3. In a large bowl, combine all of the ingredients (minus the squash) and toss to combine.
  4. Transfer to a large sheet pan. Using your hands, gently press parmesan cheese onto the squash for maximum coverage.
  5. Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Garnish with additional parmesan cheese and herbs, if desired.

Christina Sunderman, MS, RDN, LD

Clinical Nutrition Manager