Parmesan Roasted Acorn Squash Rings

Delicious and comforting Parmesan Roasted Acorn Squash Rings with a crispy cheese crust and tender squash, perfect for any autumn gathering.

Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine American

Servings 4 servings

Calories 150 kcal

1 medium acorn squash Look for a squash that feels heavy for its size and has firm skin.
2 tablespoons olive oil Extra virgin provides a richer flavor; substitute with grape seed oil if desired.
1/2 cup grated Parmesan cheese Freshly grated works best for a crispy top.
1 teaspoon garlic powder Minced garlic can be used for a bolder taste.
1 teaspoon dried thyme Herbs de Provence or Italian seasoning can be substituted.
to taste salt and pepper Use freshly cracked pepper for extra zing.

Preheat the oven to 400°F (200°C).
Cut the acorn squash in half vertically and scoop out the seeds and stringy bits.
Slice the squash into rings about 1-inch thick.

Toss the squash rings in a bowl with olive oil, garlic powder, thyme, salt, and pepper until well coated.
Line a baking sheet with parchment paper and arrange the squash rings without overcrowding.
Sprinkle grated Parmesan cheese evenly over the squash rings.
Bake in the preheated oven for 25-30 minutes or until the squash is tender and the cheese is golden brown.

For extra crispiness, broil for the last 2-3 minutes. Store leftovers in an airtight container for up to 3 days.

Keyword Acorn Squash Rings, Autumn Recipes, Comfort Food, Parmesan Roasted Acorn Squash, Vegetarian Side Dish