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.
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
7 comments, add yours below
Lynette Marshall on March 9, 2011 at 12:26PM wrote:
I wasn’t sure what acorn squash looked like before this video—and I definitely didn’t know how to cut it. Haha! I will have to try it.
Melanie Ruth on April 5, 2011 at 7:25PM wrote:
This went over extremely well with a friend of mine who joined us for dinner and is super-finicky when it comes to squash. Brava, lady!
shauna on April 21, 2011 at 8:28AM wrote:
HI Jess,
could you post a pic of what it should look like served? should I peel the skins off and cut in cubes? or put it on a platter as is?
jessica on April 21, 2011 at 10:09AM wrote:
Hi, Shauna. Just transfer the squash to a platter as is (the skin is perfectly edible). Simple as that!
Cheryl on September 13, 2011 at 5:29PM wrote:
Yummy! This was so easy and fast and was just delicious!
Danielle on November 11, 2011 at 2:24PM wrote:
Hello…I hope you get this, I’m a few months behind :) I was wondering if you think pureeing acorn squash was a good idea? I have your first book and am just getting started with our healthier lives! :)
p.s. you’re a genious for creating this…boy does it feel better to know that I don’t need to argue with my 9 yr old and 2 yr old anymore!
Metoclopramide Side Effects on February 11, 2012 at 2:18AM wrote:
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