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Try this delicious and easy recipe for crispy cheese and herb roasted acorn squash. Perfect for a tasty side dish or a vegetarian main course.
Our crispy cheese and herb roasted Parmesan acorn squash is our new favorite way to serve up the old classic. It’s the perfect side dish for any occasion, and kids love it. The savory squash’s delicious flavor is taken out of this world with it’s crunchy exterior. It’s like you’re eating french fries!
One of the things I love about this recipe is that most of the ingredients are items we already have at home. If I grab an acorn squash at the store or from the farm stand, I know I have the rest at home ready to go. Here is what you will need:
The measurements for each ingredient can be found in the recipe card at the end of the post.
Roasting vegetables is my favorite way to cook veggies! It’s so easy and adds so much flavor. Here are the steps for making this squash recipe:
Keep scrolling to the end of the post for the recipe with all the complete instructions.
Yes! And I promise it’s not weird! But, if you want to take it off:
Simply peel it or cut it off using a paring knife or vegetable peeler.
Acorn squash is low in calories and high in important nutrients like vitamin C, potassium, and magnesium. Parmesan cheese is also healthy in moderation and contains protein and high in nutrients for bone health.
Squash is actually pretty tough, think acorn, butternut etc. making it hard to cut through. I’ve found the best way to cut squash is to simply hold the squash firmly with one hand on the cutting board and use a chef’s knife to cut the acorn squash in half, from root to stem. Next, scoop out the seeds. Make sure it’s a sharp knife!
Finally, place each half on the cutting board, flat side down, and use the same knife to cut the squash into ½-inch thick half circles. If you are really having a tough time cutting it, pop it in the microwave for 1-2 minutes to make it even easier to cut.
This squash side dish is pure comfort food, so we love to eat with all the classic comfort food main dishes like…
This roasted squash also goes great as a side dish for Thanksgiving or Christmas! It is so simple but looks so fancy!
Leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 5 days.
To reheat it, use the microwave, stove top or oven. I recommend the stove top in a skillet or on a sheet pan in the oven at 350 degrees until heated through.
This comforting recipe for crispy cheese and herb roasted acorn squash is sure to be a hit at your next dinner party. With a flavorful combination of herbs and the satisfying crunch of melted cheese, this dish is a must-try.
Dip: If you want a delicious dip to dunk this roasted acorn squash in, mix together some sour cream with a little chili powder and a squeeze of lemon or lime juice.
