Looking for a simple, flavorful side dish to elevate your Thanksgiving or holiday meals? This easy roasted acorn squash recipe, seasoned with aromatic herbs and parmesan cheese, is the perfect choice! With just a few simple ingredients and minimal prep time, you can create a delicious and healthy dish that will impress your guests.

roasted acorn squash with parmesan and herbs.

I'm excited to share a simple acorn squash recipe that's perfect for the holidays, especially for those looking for roasted acorn squash without honey or brown sugar.

The acorn squash is seasoned with parmesan cheese, which gives it a delightful crunchy texture and a rich, savory umami flavor. Roasting the squash brings out its natural sweetness, making each bite a delicious combination of savory and sweet. This recipe is a great option if you're looking for a healthier, savory twist on traditional sweet acorn squash dishes, perfect for any holiday meal or family gathering.

For more tasty side dish ideas, check out these Roasted Yellow Squash with Parmesan Cheese and Herbs, Summer Squash Casserole, Air Fryer Sweet Potato Wedges, and Air Fryer Butternut Squash recipes.

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Ingredients:
How to Make Roasted Acorn Squash:
Tips for the Perfect Roasted Acorn Squash:
Storage:
Reheating:
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Ingredients:

Now, let's talk about the ingredients you'll need to make this roasted acorn squash recipe. These ingredients are simple yet full of flavor, helping to bring out the best in your roasted acorn squash!

Acorn Squash: Use fresh acorn squash with the skin on. Simply cut it into wedges for easy roasting. The skin is edible and softens as it cooks.
Parmesan Cheese: Freshly grated parmesan adds a rich, savory flavor and a lovely crispy texture as it melts during roasting.
Garlic Powder & Onion Powder: These spices bring out deep, aromatic flavors that complement the sweetness of the squash.
Dried Thyme: A pinch of dried thyme gives the dish a warm, earthy note that pairs perfectly with the roasted squash.
Garlic Salt or Regular Salt: I recommend using garlic salt for an extra burst of flavor, but if you don't have it, regular salt will work just as well to enhance the natural sweetness of the squash.
Olive Oil: A bit of olive oil helps to coat the squash and ensures it roasts evenly, giving the wedges a nice golden-brown color and a tender texture.

How to Make Roasted Acorn Squash:

The preparation and cooking process for this roasted acorn squash recipe is simple and straightforward. Here's how you can make it:

Prepare the Acorn Squash: Start by washing the acorn squash well. Then, using a sharp knife, carefully cut off both ends of the squash. Cut it in half lengthwise and scoop out the seeds with a spoon.

Prepare the Acorn Squash: Start by washing the acorn squash well. Then, using a sharp knife, carefully cut off both ends of the squash. Cut it in half lengthwise and scoop out the seeds with a spoon.

Slice the Acorn Squash: Next, slice each half into ¾-inch wedges (about 4-6 wedges per half, depending on the size of the squash). The skin becomes tender and edible when roasted, so there's no need to peel it.

Season the Acorn Squash: Place the squash wedges in a large mixing bowl. Drizzle with olive oil to coat each wedge evenly. Then, add the parmesan cheese, garlic powder, onion powder, dried thyme, and garlic salt (or regular salt). Toss everything together until the squash is well-coated with the seasoning mixture.

Roast the Acorn Squash: Line a baking sheet with parchment paper to make cleanup easy. Arrange the seasoned squash wedges in a single layer on the sheet, making sure they aren't overcrowded so they roast evenly. Place the baking sheet in the preheated oven at 425°F and roast for about 20-25 minutes, or until the squash is tender and the edges are golden brown and crispy.

Remove from the Oven: Remove and add to serving plate.

Transfer to a Plate: Assemble and serve with freshly chopped parsley.

Tips for the Perfect Roasted Acorn Squash:

These simple tips will help you make the perfect roasted acorn squash, every time!

Use Fresh Squash: For the best flavor and texture, always choose fresh acorn squash. Look for squash that's firm and has a deep green color.
Cut Evenly: When cutting the squash, aim for wedges that are about ¾ inch thick. If the pieces are too thin, they might burn or cook too quickly, and if they're too thick, they may not cook through. Even-sized pieces ensure they cook at the same rate.
Don't Skip the Oil: Olive oil helps the seasoning stick to the squash and ensures it gets crispy as it roasts. You can use other oils if you prefer, like avocado oil or vegetable oil.
Grate the Parmesan Fresh: Freshly grated parmesan cheese will melt better and give you a more flavorful, crispy texture. Pre-grated cheese can be drier and less flavorful.
Line the Baking Sheet: Don't forget to line your baking sheet with parchment paper. Not only does it make cleanup a breeze, but it also helps prevent the squash from getting too charred on the bottom. The paper creates a barrier, allowing the squash to roast evenly without sticking or burning.
Watch the Roasting Time: Every oven is different, so check your squash around the 20-minute mark. If it's golden brown and easily pierced with a fork, it's ready to serve!
Try Different Spices: Feel free to experiment with other spices, like basil, rosemary, sage, paprika, or oregano, to give the squash a different flavor profile. It's all about your taste!
Serve Immediately: Roasted acorn squash tastes best when it's fresh from the oven, so try to serve it right away while it's warm and crispy.

Storage:

To store leftover roasted acorn squash, follow these steps to keep it fresh:

Cool Down: Allow the roasted acorn squash to cool to room temperature before storing it. This prevents condensation from forming inside the storage container, which could make the squash soggy.
Storage Containers: Place the cooled squash in an airtight container. You can store it whole, or slice it into smaller pieces for easier access.
Refrigeration: Store the airtight container in the refrigerator. Roasted acorn squash will typically stay fresh for 3 to 4 days when properly stored.
Freezing (Optional): Roasted acorn squash can be frozen for up to 3 months.

For additional food safety guidance, please visit this website.

Reheating:

To reheat leftover roasted acorn squash:

Oven: Preheat to 350°F (175°C) and heat the squash for 10-15 minutes until warm.
Microwave: Place squash on a plate, cover, and heat in 30-second intervals for 1-2 minutes.
Stovetop: Heat in a pan over medium with a little oil or butter for 5-7 minutes, flipping occasionally.
Air Fryer: Preheat to 350°F (175°C). Reheat for 5-8 minutes, shaking halfway through.

Avoid overheating to preserve texture.

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