Parmesan roasted acorn squash is a perfect Fall dish: tender roasted squash topped with sage, Parmigiano Reggiano, a touch of honey, and crunchy hazelnuts. It’s full of flavor and simple to prepare.
The first time I made this recipe my family loved it immediately; I set the pan to cool and returned to find half of it already gone. The combination of nutty Parmigiano Reggiano, toasted hazelnuts, earthy sage, and a light honey drizzle complements the natural sweetness of the squash.
This squash works well alongside simple proteins like chicken cutlets or pork Milanese, with roasted pork and apples, or served alone as an appetizer.
Recipe Ingredients
Below are the ingredients and a few helpful notes to guide you.
- Squash. Acorn squash roasts beautifully and has an excellent texture. If acorn is unavailable, use butternut or delicata. The skin is edible—just wash the squash well before cooking.
- Nuts. Hazelnuts pair nicely with the cheese and squash; pecans or walnuts can be substituted if preferred.
- Honey. A light drizzle of honey helps the topping adhere and adds a balance of sweetness. Warm the honey briefly if it’s too thick to drizzle easily.
How to make it
Follow these straightforward steps for perfectly roasted squash.
- Preheat the oven to 425°F and position the rack in the middle. Wash 2 medium (or 3 small) acorn squash, halve them, and remove the seeds. Slice each half into 1-inch-thick half-moons.
- In a large bowl, toss the squash slices with 1/3 cup olive oil until evenly coated.
- Arrange the slices in a single layer on one or two parchment-lined baking sheets, taking care not to overcrowd the pans. Season both sides with salt and pepper.
- Roast the squash for 20–25 minutes, until tender. While it cooks, chop 10 sage leaves, grate 3/4 cup Parmigiano Reggiano, and coarsely crush 1/2 cup hazelnuts.
- Remove the pans from the oven and drizzle about 1 1/2 tablespoons honey over the pieces. Sprinkle the squash with the grated cheese, crushed hazelnuts, and chopped sage.
- Return the baking sheets to the oven and bake 5–7 more minutes, until the cheese melts and the topping is golden. Serve warm.
Top tips
- Cutting the squash. Acorn squash can be firm to cut. To make slicing easier, microwave the whole squash for 2–3 minutes to soften it slightly before halving.
- Working with honey. If your honey is thick, warm it for 10–15 seconds in the microwave or place the jar briefly in a bowl of hot water to loosen it for drizzling.
More amazing squash recipes
If you’re craving more squash dishes, try other roasted and baked preparations using butternut, delicata, or stuffed acorn squash.
- Butternut Squash Parmigiana
- Cinnamon Roasted Butternut Squash
- Sausage-Stuffed Acorn Squash
If you enjoyed this Parmesan Roasted Acorn Squash, please leave a rating and comment with your experience or any variations you tried.
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Parmesan Roasted Acorn Squash
Ingredients
- 2 medium acorn squash seeds removed, sliced into 1″ thick half-moons
- 1/3 cup (80g) olive oil
- 1 1/2 tablespoons (30g) honey
- 3/4 cup (68g) grated Parmigiano Reggiano
- 1/2 cup (70g) crushed hazelnuts
- 10 sage leaves chopped
- salt and pepper to taste
Instructions
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Preheat the oven to 425°F and set the rack to the middle. Wash the squash, halve, remove seeds, and slice into 1-inch half-moons.
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Toss the squash with the olive oil. Spread the pieces on parchment-lined baking sheets without overcrowding. Season with salt and pepper on both sides.
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Roast 20–25 minutes until tender. Remove from the oven, drizzle honey over the pieces, then sprinkle with grated cheese, crushed hazelnuts, and chopped sage. Return to the oven for 5–7 minutes until the topping is golden. Serve warm.
Notes
- Delicata, butternut, or pumpkin can be used as alternatives.
- Leftovers keep up to 3 days and reheat well in the microwave.
Nutrition
Carbohydrates: 8.8 g |
Protein: 4.4 g |
Fat: 16.5 g
Nutrition information is calculated automatically and should be used as an approximation.
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