Roasted Parmesan Garlic Acorn Squash
Is it just me, or does it definitely NOT feel like Christmas is next week?
I’m so not prepared. I guess it just somehow hasn’t sunk in that it’s next freaking Thursday.
I am in Florida now, though! My mom had her annual cookie exchange on Wednesday! It was amazing, like usual—full of lots of laughs, drinks, and a silly holiday photo booth-style thing. And now the house is full of hundreds of cookies of all sorts. A very good situation indeed 🙂
This, however, is not cookies, or overtly sweet (though I do have a sweeter acorn squash recipe right here), but it is crazy tasty. Anything with “Parmesan Garlic” in the title kinda has to be just by definition alone, ya know?
It’s also super simple and requires only a few ingredients and 30 minutes in the oven.
The results are something tender and soft with a salty crunch from crisped up parmesan cheese. If you’re having a salty snack craving, this is such the answer.
Acorn squash is awesome to work with because you don’t have to skin them like you do with a butternut or pumpkin. It gets tender enough when cooked that you can just eat it (like with delicata squash).
By the way, if you’re not a garlic fan (weird…), you can omit the garlic powder and you’ll still be left with something salty, cheesy, and awesome. You could even try switching it up with other spices. Thyme would be lovely, as would just a teeny tiny bit of nutmeg!
PrintRoasted Parmesan Garlic Acorn Squash
Yield: 2-4 servings
Ingredients:
- 1 acorn squash, washed
-
2 tbsp olive oil
-
1/4 cup grated parmesan (I use a parmesan and pecorino romano blend)
-
1-2 tsp powdered garlic
- freshly-ground pepper
- salt as necessary
Directions:
- Preheat your oven to 400 degrees.
- Halve the squash, scrape out the insides, and slice into 1/2" half moons.
- In a large bowl, toss together the squash, olive oil, cheese, garlic powder, and pepper. Lay the squash out on a baking sheet. Bake for 30 minutes until super tender and the cheese has kinda crisped up.
This acorn squash looks perfect and the flavors sound really good with it! I’m not ready for Christmas yet either…..
I’m glad it’s not just me! Thanks, Amy!
This sounds a perfect snack and you’re right, Parmesan and garlic on anything savory is amazing!
It really is! It just takes care of any salty cravings so well. Thanks, Giselle!
This acorn squash looks delicious! LOVE the addition of garlic, so tasty when roasted and aromatic!
Thanks, Jess! Squash is so good when it gets soft and caramelized in the oven!
[…] 5) Roasted parmesan garlic acorn squash […]
This is a great recipe!, it turned out better then I thought it would, thank you 🙂
I’m so glad you enjoyed it, Francesca!
There was no mention what to do with the ‘2 tbsp olive oil’. I assume it goes in the mix with the cheese and garlic powder?
You’re absolutely right! I’ve updated it! Thank you!
This was absolutely amazing! I made this as a side with tonight’s dinner and it was a hit! I will make this again and again. Thank you for sharing such a simple yet delish recipe.
I’m so glad you enjoyed it so much, Alyssa!
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Is there a need to grease the pan or line the pan with parchment? Will they stick to the pan or release themselves easily once they’re cooked?
Nope! There should be enough oil in the coating 🙂 As long as your pan is somewhat nonstick, it should be fine. If you’re worried, you can mist the pan with some oil.
This sounds amazing. Is there a reason you opted for garlic powder instead of fresh garlic? Would minced fresh garlic work?
Thanks!
Thanks, Casey! I used garlic powder mostly because I liked the idea of dredging the squash is a powder kinda like when you fry things, but I think fresh garlic would work well, too. (Though, it may burn.)
Awesomesauce!!! 🙂
[…] Roasted Parmesan Garlic Acorn Squash by Spache the Spatula (vegetarian) […]
Just bought acorn squash with no plan. These look delicious. Quick question before I get started. Are you using freshly grated Parmesan cheese or the green Kraft shaker cheese? Thank you
I used freshly grated (well my supermarket grated it for me….I purchased it in the cheese section by the real parmesan). 🙂
[…] Acorn Squash. This is one of those foods I just think of when I go to our local apple orchard as a decoration. I’m not sure why it never dawned on me that people eat it. Anyway, today I sliced it up after getting the guts out, and tossed it with some olive oil, garlic powder, and parm cheese. I roasted it and it was really good! A bit intense, maybe next time I’ll do less garlic. Here’s that recipe. […]
What can I use instead of cheese? I’m a no dairy gal!
Hi Patti, there isn’t really a great substitute for the cheese, as the cheese is what makes it parmesan squash. I would maybe check out some vegan cheeses, and see if they have a grates or powdered version.
[…] Roasted Parmesan Garlic Acorn Squash Ingredients: 2-4 servings 1 acorn squash, washed 2 tbsp olive oil 1/4 cup grated parmesan (I use a parmesan and pecorino romano blend) 1-2 tsp powdered garlic freshly-ground pepper (Find the full recipe and directions here at Spache the Spatula) […]
made these this aft, turned out great! Thank you.
Yay! I’m so happy to hear!
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I had such a hard time cutting I could not get sliced pretty & thin like the picture, Please tell me what you did? thanks.
Hi Ruth! It sounds like you may need some sharper knives. I keep my knives super sharp as I find them to be the most important tools in my kitchen!
I have everything I need for this! You have solved my squash problem (I don’t tend to love them with sweet flavours, so most roasted recipes are out because they want to you to use brown sugar or maple syrup). Gonna try this for dinner tonight!
Like this combination of spices. Great WW recipe.
Probably a dumb question…do you eat the peeling?
Not a dumb question at all! Yep! There are some squash varieties with a tender exterior.
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Delicious! One of my new favourite side dishes. Thanks for sharing!
I’m so glad, Angela!
Delicious. I never knew you could eat the skin of the acorn squash. Nice medley of flavors
Just made this and it’s delicious. I roast kobacha (sp) but never acorn squash. I generally buy it and then let it sit on the counter until it’s too old to use. Not anymore!
I tried this a few months ago – delish and my husband who hates squash had seconds. Now it is a regular in the vegetable rotation. Thanks for the recipe.
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[…] the weather is back to being warm I baked one of my absolute favorite fall squash dishes recently-garlic parmesan acorn squash. Chances are you could toss twigs in garlic, parmesan and olive oil and I would eat it because I […]
This recipe is fantastic!!! I had never fixed acorn squash before I tried this recipe and I have fixed it twice. My husband and I ate the entire squash both times. I used the Kraft grated parmesan cheese as that is what I had and it turned out really well.
Thanks so much for sharing this recipe – definitely a new favorite!
Can’t wait to try for a side dish at Thanksgiving! Nice change to savory rather than sweet! Thanks for sharing!
Hey, any tips for cutting them? They are super hard to get into. Thanks!
Very carefully, and with a very sharp knife!
[…] Recipe from: http://www.spachethespatula.com/roasted-parmesan-garlic-acorn-squash/#_a5y_p=3058075 […]
Squash peeling tips: 1) pierce and soften skin in a pressure cooker, 2) pierce and microwave for a couple minutes, 3) use a serrated peeler.
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Dinner tonight – half a rotisserie chicken in the fridge, an acorn squash on the counter… I made this amazingly delish acorn squash in no time – while it cooked, I whipped up a balsamic reduction and warmed the chicken. Served the reduction drizzled over the re-heated chicken with the parmesan garlic acorn squash and the flavor combo was amazing! Thank you for a great recipe! Will be in the rotation for the remainder of fall – and likely beyond.