Parmesan Roasted Acorn Squash

Serves 4 servings
Prep time
Cook Time

A quick and easy way to make acorn squash, because you don’t have to peel it. Once it’s roasted you can even eat the skin

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  • 1
    2 pound acorn squash
  • 1/4 Cup
    grated parmesan cheese
  • leaves from 8 sprigs fresh thyme
  • 2 Tablespoons
    olive oil
  • 1/2 Teaspoon
    kosher salt, or to taste
  • 1/4 Teaspoon
    ground black pepper, or to taste


  1. Preheat oven to 400 degrees F.

  2. Cut the squash in half lengthwise. Remove the seeds and cut into 3/4 inch slices.

  3. Toss all ingredients together in a bowl until the squash is evenly coated. Spread onto a cookie sheet.

  4. Roast in preheated oven for 15 minutes. Flip and continue to roast for an additional 10-15 minutes until golden brown and tender.


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