This roasted acorn squash has everything you love about acorn squash (slightly sweet with earthy/nutty undertones) which are upgraded by a delicious parmesan and herb crust, and baked to soft and tender perfection. Here’s your how to cook acorn squash guide!
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How do you cut an acorn squash for roasting?
Cutting an acorn squash for roasting can be challenging due to its tough skin and shape. Here are a few tricks to get it right:
- Use a sharp knife.
- Be super careful! Acorn squash is round, and can easily roll. Make sure you have a good grip and never slice toward yourself.
- If the stem is too hard to cut through, just slice it off! You can also slice just above or below.
- Press your knife into a groove in the center of the acorn squash, and cut along the groove.
I prefer to make acorn squash slices, so remove the seeds, and slice 1/2″ pieces from each half.
Do you remove the skin from an acorn squash before cooking?
I recommend leaving the acorn squash skin on when roasting, as it will soften in the oven and is easier to remove after it has baked. It also keeps the squash together beautifully.
Do you bake acorn squash cut side up or down?
If you decide to keep the squash halves whole, place them cut side down on your baking sheet, this speeds up the cook time.
Does This Roasted Squash Recipe Work With Any Squash?
Yes! You can sub in your favorite squash if you prefer; just keep in mind that bake times and the amount of parmesan and seasoning may need to be adjusted. Think: oven roasted zucchini, roasted butternut squash, or spaghetti squash!
What flavors go with acorn squash?
Acorn squash has a mild, slightly sweet, and nutty taste that makes it a versatile ingredient that can complement a wide range of seasonings and ingredients; both sweet and savory. Our family favorite roasted acorn squash recipe is below, here are a few other ways to season this roasted vegetable:
- Go sweet: with butter, maple syrup or brown sugar, cinnamon and nutmeg.
- Stay savory: with different herbs (fresh herbs work well here too!), such as rosemary or sage. If using fresh, use 3x the amount.
- Try Italian: with a drizzle of balsamic reduction to finish.
- Add a crunch: with roasted and chopped nuts and seeds.
Can you roast acorn squash seeds?
You absolutely can eat acorn squash seeds–just rinse them, toss them in oil and seasoning, as you would pumpkin seeds, and bake them on a rimmed baking sheet in a single layer.
What to serve with roasted acorn squash?
This roasted acorn squash recipe is an amazing side dish to compliment all sorts of dishes, such as:
- Hearty proteins, like chicken (try Italian inspired dishes like my Caprese chicken or pesto chicken), pork (see my parmesan crusted pork chops), or steak.
- Use roasted acorn squash as a salad topping: over arugula, massaged kale, or even mixed greens.
- Make a grain bowl with quinoa/farro/wild rice, other roasted veggies (think roasted cauliflower or roasted eggplant), and extra cheeeese.
See how to make this Roasted Acorn Squash on TikTok.
More Roasted Vegetables
- Roasted Asparagus
- Whole Roasted Cauliflower
- Roasted Onions
- Parmesan Roasted Broccoli
- Roasted Brussels Sprouts
Roasted Acorn SquashPrint Recipe Pin Recipe
- 1 large acorn squash
- 2 tablespoons olive oil
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- Preheat oven to 400 F, and option to line 2 rimmed baking sheets with parchment paper for easy clean up.
- In a small bowl, combine the parmesan, Italian seasoning, garlic powder, kosher salt, and pepper.
- Cut the squash in half, I find it easiest to put the tip of a knife in one of the groves, starting from the center. The stem is thick and hard to cut through, I usually try to slice above/below it. Use a spoon to remove the acorn squash seeds. Now slice the squash into 1/2″ moon slices.
- Place squash slices on your prepared baking sheets. Use a pastry brush to brush oil on the top of each slice. Sprinkle with parmesan combo.
- Bake in preheated oven for 22-25 minutes, until the tops are crisp and golden.