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Parmesan Roasted Acorn Squash - gluten free
5 from 4 votes

Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash is a perfect fall side dish and is super easy to make.  It can be prepped ahead for a simple side dish for company and comfortably serves 4 people as a side dish.

Course Side Dish
Cuisine American
Servings 4
Author Fraiche Nutrition


  • 1 small acorn squash (about 1 lb) washed, cut in half and seeded
  • 2 tablespoons olive oil
  • 1/4 cup freshly grated parmesan cheese
  • 1 clove garlic (crushed)
  • 1/2 teaspoon sea salt
  • 2 teaspoons fresh chopped thyme leaves (optional)
  • fresh thyme sprigs for garnish (optional)


  1. Preheat the oven to 425F and line a baking sheet with parchment paper.

  2. Cut the squash in 1/2" slices (keeping the skin on).

  3. Place the cut squash in a large bowl and toss with the oil, cheese, garlic, salt and chopped thyme if using.

  4. Arrange the squash slices in a single layer (half on each lined baking sheet) and roast in the oven for approximately 25 minutes, until the squash is golden and crispy around the edges.  Enjoy immediately (you can eat the skin!).