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Parmesan Roasted Acorn Squash

(serves 4)


2 pound acorn squash - halved lengthwise, seeded, and cut into 3/4inch slices

1⁄4 cup grated Parmesan cheese

8 sprigs fresh thyme

2 tablespoons olive oil

1⁄2 teaspoon kosher salt, or to taste

1⁄4 teaspoon ground black pepper, or to taste


Preheat the oven to 400 degrees F (200 degrees C).

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 a preheated oven until golden brown and tender, 25 to 30 minutes.

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