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Parmesan Roasted Acorn Squash


  • 1 large acorn squash
  • 1/4 cup grated Parmesan cheese
  • 8 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground black pepper


  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut acorn squash in half lengthwise, seed it, and cut it into 3/4-inch slices.
  • Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
  • Roast in preheated oven until golden brown and tender, 25 to 30 minutes.
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