Recipes

Roasted Parmesan Acorn Squash

Prep time: 10 minutes

Total time: 50 minutes

Serves 4

Acorn squash isn’t just for decoration anymore! Our step-by-step photos will teach you how to select, cut and prepare this winter squash. You won't believe how easy and delicious this recipe is and it only requires a few ingredients.


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Step-by-Step Photos

Roasted Parmesan Acorn Squash
Buy squash that has dark green skin with some orange and is without soft spots. Heat the oven to 425°F. Spray a rimmed sheet pan with cooking spray.
To create a flat surface and prevent the squash from rolling when you halve it, use your chef’s knife to shave a thin piece from the side of the squash.
Trim the stem end.
Trim the bottom end.
Cut the squash in half.
The flesh and pulp should be uniformly orange without any discoloration.
Scoop out the seeds and pulp with a spoon.
Scrape away any excess pulp.
Cut into ¾-inch thick half moons.
Drizzle with 1 tablespoon olive oil.
Rub squash to coat evenly with oil.
Season with ¼ teaspoon kosher salt.
Season with ⅛ teaspoon freshly ground black pepper (6 turns on pepper mill).
Sprinkle with 2 tablespoons grated Parmesan. Turn squash over and repeat with remaining ¼ teaspoon salt,  ⅛ teaspoon pepper and 2 tablespoons Parmesan.
Roast, without turning, until squash are golden brown and tender, 35 to 40 minutes.

ingredients

cooking spray
1
acorn squash (about 2 pounds)
2 tablespoons
olive oil
½ teaspoon
kosher salt
½ teaspoon
freshly ground black pepper
¼ cup
grated Parmesan (1 ounce)

directions

Heat the oven (with oven rack in the middle) to 425°F. Spray a rimmed sheet pan with cooking spray. Using your chef’s knife, shave a thin piece from the side of the squash to prevent the squash from rolling when you halve it.

Trim the ends of the squash and cut it in half (lengthwise) from stem to opposite end. Scoop out the seeds and pulp. Slice into ¾-inch thick half moons.

On the pan, drizzle the squash with the oil and rub to coat evenly. Season with ¼ teaspoon of the salt, ⅛ teaspoon of the pepper (6 turns on pepper mill) and sprinkle with 2 tablespoons of the Parmesan. Turn the squash over and repeat with the remaining ¼ teaspoon salt, 1/10 teaspoon pepper and 2 tablespoons Parmesan.

Roast, without turning, until the squash are golden brown and tender, 35 to 40 minutes.


 

helpful hints

  • Buy squash that has dark green skin with some orange and is without soft spots
  • Be sure to use a very sharp chef’s knife to cut into the squash
  • The skin of the squash is perfectly edible (and delicious!)
  • Store acorn squash in a cool dark place (like your pantry)

tools needed

Chef’s knife, cutting board, spoon, rimmed sheet pan, measuring spoons, measuring cups, metal spatula

 

make it a meal

Here's a recipe pairing we love with our Roasted Parmesan Acorn Squash: