Spache the Spatula

Roasted Parmesan Garlic Acorn Squash

Is it just me, or does it definitely NOT feel like Christmas is next week?

A few ingredients and 30 minutes in the oven and you have the best salty, cheese, garlicky, tender side dish EVER | #recipeI’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 🙂

A few ingredients and 30 minutes in the oven and you have the best salty, cheese, garlicky, tender side dish EVER | #recipeThis, 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.

A few ingredients and 30 minutes in the oven and you have the best salty, cheese, garlicky, tender side dish EVER | #recipeAcorn 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!

A few ingredients and 30 minutes in the oven and you have the best salty, cheese, garlicky, tender side dish EVER | #recipe

Print Print

Roasted Parmesan Garlic Acorn Squash

Yield: 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
  • salt as necessary


  1. Preheat your oven to 400 degrees.
  2. Halve the squash, scrape out the insides, and slice into 1/2" half moons.
  3. 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.

A few ingredients and 30 minutes in the oven and you have the best salty, cheese, garlicky, tender side dish EVER | #recipe


53 Responses to “Roasted Parmesan Garlic Acorn Squash”

  1. Amy (Savory Moments) — December 19, 2014 at 6:09 pm

    This acorn squash looks perfect and the flavors sound really good with it! I’m not ready for Christmas yet either…..

    • Rachael replied: — December 20th, 2014 @ 2:39 am

      I’m glad it’s not just me! Thanks, Amy!

  2. Giselle @ the busy spatula — December 20, 2014 at 10:57 am

    This sounds a perfect snack and you’re right, Parmesan and garlic on anything savory is amazing!

    • Rachael replied: — December 20th, 2014 @ 12:23 pm

      It really is! It just takes care of any salty cravings so well. Thanks, Giselle!

  3. Jess @ whatjessicabakednext — December 23, 2014 at 7:36 am

    This acorn squash looks delicious! LOVE the addition of garlic, so tasty when roasted and aromatic! 

    • Rachael replied: — December 23rd, 2014 @ 8:32 am

      Thanks, Jess! Squash is so good when it gets soft and caramelized in the oven!

  4. Pingback: Seasonal snacking: Awesome acorn squash recipes - Canadian Running Magazine

  5. Francesca — October 6, 2015 at 7:47 am

    This is a great recipe!, it turned out better then I thought it would, thank you 🙂

    • Rachael replied: — October 6th, 2015 @ 11:33 am

      I’m so glad you enjoyed it, Francesca!

  6. Jason — October 6, 2015 at 2:42 pm

    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?

    • Rachael replied: — October 6th, 2015 @ 5:19 pm

      You’re absolutely right! I’ve updated it! Thank you!

  7. Alyssa — November 1, 2015 at 6:19 pm

    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.

    • Rachael replied: — November 2nd, 2015 @ 2:51 pm

      I’m so glad you enjoyed it so much, Alyssa!

  8. Pingback: Top 50 Thanksgiving Sides

  9. Pingback: October 2015: Wrap Up |

  10. Pingback: 40 Recipes to Squash Your Hunger | Squash

  11. Irene — December 21, 2015 at 11:16 pm

    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?

    • Rachael replied: — December 21st, 2015 @ 11:25 pm

      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.

  12. Casey — January 6, 2016 at 11:07 am

    This sounds amazing. Is there a reason you opted for garlic powder instead of fresh garlic? Would minced fresh garlic work?


    • Rachael replied: — January 7th, 2016 @ 12:00 am

      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.)

  13. Tammieo — January 15, 2016 at 6:49 pm

    Awesomesauce!!!  🙂

  14. Pingback: 2nd Saturday Market – 2/13/16 – Yoga Mats & Cowboy Hats

  15. Sally — February 16, 2016 at 2:45 pm

    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

    • Rachael replied: — February 16th, 2016 @ 3:24 pm

      I used freshly grated (well my supermarket grated it for me….I purchased it in the cheese section by the real parmesan). 🙂

  16. Pingback: Veggies are Taking Over – rentals and beans

  17. Patti — March 12, 2016 at 7:42 am

    What can I use instead of cheese? I’m a no dairy gal!

    • Rachael replied: — March 12th, 2016 @ 3:16 pm

      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.

  18. Pingback: Week of June 15th | Something Good

  19. HP — August 22, 2016 at 6:26 pm

    made these this aft, turned out great! Thank you. 

    • Rachael replied: — August 23rd, 2016 @ 1:05 pm

      Yay! I’m so happy to hear!

  20. Pingback: Goals For The Semester + Weekly Meal Plan

  21. Ruth — September 20, 2016 at 2:07 pm

    I had such a hard time cutting I could not get sliced pretty & thin like the picture, Please tell me what you did? thanks.

    • Rachael replied: — October 26th, 2016 @ 8:36 am

      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!

  22. Ash — October 3, 2016 at 11:47 am

    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!

  23. JMG — October 7, 2016 at 9:04 am

    Like this combination of spices. Great WW recipe.

  24. Kay — October 12, 2016 at 7:02 am

    Probably a dumb question…do you eat the peeling?

    • Rachael replied: — October 26th, 2016 @ 8:33 am

      Not a dumb question at all! Yep! There are some squash varieties with a tender exterior.

  25. Pingback: 15 Savory Winter Squash Recipes - Homespun Seasonal Living

  26. Pingback: 19 Squash Recipes To Warm You Up This Winter – Viraltor

  27. Pingback: 18 Acorn Squash Recipes | Best Pure Essential Oils

  28. Pingback: 18 Acorn Squash Recipes – Juicy Encounter

  29. Angela — November 6, 2016 at 4:58 pm

    Delicious! One of my new favourite side dishes. Thanks for sharing! 

    • Rachael replied: — November 7th, 2016 @ 7:53 pm

      I’m so glad, Angela!

  30. Robin Duncan — December 18, 2016 at 8:44 pm

    Delicious. I never knew you could eat the skin of the acorn squash. Nice medley of flavors 

  31. Judy — March 5, 2017 at 2:53 pm

    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!

  32. Kit — March 6, 2017 at 6:22 pm

    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.

  33. Pingback: 5 Delicious Fall Squash Recipes | Baby Gizmo

  34. Pingback: come on over vol. 8 | Pieces of Home – Boheme Queen

  35. Denise Ellingson — November 4, 2017 at 5:53 am

    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!

  36. Donna — November 10, 2017 at 8:01 am

    Can’t wait to try for a side dish at Thanksgiving! Nice change to savory rather than sweet! Thanks for sharing!

  37. Lacey — November 20, 2017 at 7:59 pm

    Hey, any tips for cutting them? They are super hard to get into. Thanks! 

    • Rachael replied: — January 16th, 2018 @ 11:04 am

      Very carefully, and with a very sharp knife!

  38. Pingback: 2017 Cherished Cuisine! Produce List and Recipes 12/10 - 12/30/2017 | Endlessly Organic

Leave a Comment