This Parmesan Roasted Acorn Squash Recipe is a delicious savory version that is perfect for the holidays. Tender slices of acorn squash coated in a parmesan herb mixture with a crispy sage brown butter drizzle, topped with flecks of flaky sea salt, and pumpkin seeds.
Acorn squash also called pepper squash, is a winter vegetable that is popular to serve during the fall season. Often you will find acorn squash prepared in a sweeter version composed of caramelized butter and brown sugar. However, this recipe is a savory version that is equally delicious, if not better. Warm tender slices of squash are coated in a crispy parmesan herb mixture, with an optional sage-infused brown butter drizzle. We finish this dish with a pinch of flaky sea salt which helps bring forward all the flavors, and a handful of pumpkin seeds for added crunch and texture. This recipe is super easy to make, with simple ingredients, and takes very little time to prepare. It plates beautifully and makes a great option to serve on the holiday table.
Looking for more seasonal recipes? Check out my Gluten-Free Stuffing Recipe, Roasted Rainbow Potatoes with Rosemary, Savory Delicata Squash Recipe, and Gluten-Free Corn Casserole Recipe.
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Acorn Squash Ingredients
- Acorn Squash: Look for small to medium-sized glossy dark green acorn squash. The texture should be firm with only a few orange spots.
- Avocado Oil: You can also use extra virgin olive oil, both will tolerate the high roasting temperature.
- Herbs: The mix of spices including dried garlic powder, dried thyme, and dried oregano pair perfectly with the parmesan cheese.
- Red Pepper Flakes: Although technically optional, a pinch of red pepper flakes brings some heat to the squash, complementing the flavors.
- Salt + Black Pepper: Salt and black pepper help enhance the flavors.
- Parmesan Cheese: Freshly grated parmesan is recommended, giving the squash slices a crispy flavorful exterior.
Sage Brown Butter Ingredients
Want to learn about the process of browning butter for this dish and more? Check out this article which outlines the necessary steps it takes to perfect browning butter.
- Butter + Fresh Sage: Drizzling the squash with sage-infused brown butter gives this dish a rich nutty flavor, and combined with the crispy sage leaves is a great way to elevate the dish.
- Flaky Sea Salt: A pinch of flaky sea salt melds together perfectly with brown butter.
- Pumpkin Seeds: For added crunch, texture, and appeal, we throw a handful of pumpkin seeds on top of the plated squash. You could also use chopped walnuts.
How To Cut Acorn Squash Into Slices
The hardest part of this recipe is cutting the squash which is why I've outlined some steps to follow. The skin of the squash is edible, so no need to peel it.
- Start by chopping off the root and stem of the squash.
- Place the squash upright cut side down.
- With a sharp knife, slice the squash in half vertically.
- Inside the squash, you'll find a collection of seeds in the middle. Scoop out the seeds using a spoon and discard.
- Place the squash halves on a cutting board, face side down. Cut the squash into half moons, roughly 1-inch pieces.
Instructions
Step 1: Preheat the oven and prep the squash. Preheat the oven to 425°F. Wash and dry the outside of the squash, then slice off the top and bottom. Place the squash upright on one of the flat ends, and cut the squash in half vertically from root to stem. Scoop out the seeds with a spoon, then slice each half of the squash into 1-inch thick slices.
Step 2: Toss and coat. In a large bowl, combine the squash with the oil, herbs, and freshly grated parmesan cheese. Toss together until the squash slices are coated.
Step 3: Arrange on the baking sheets. Line two 9x13-inch baking sheets with parchment paper. Arrange the squash slices in a single layer on each lined baking sheet, without overcrowding. Gather any extra parmesan herb mixture that fell to the bottom of the bowl and press it on top of the squash slices.
Step 4: Roast undisturbed. Place both baking sheets in the oven for 20-25 minutes, until golden brown and fork tender. Remove from the oven. Sprinkle the additional parmesan cheese over the top of the squash.
Step 5: Brown the butter. Add the butter to a small skillet or saucepan over medium-low heat until melted. Once the butter is melted, add the finely chopped sage leaves. The butter will begin to bubble and foam, whisk continuously. The milk solids will eventually begin to turn a golden brown color while omitting a nutty, caramel-like aroma. Once the butter is fully browned remove from the heat and transfer the butter to a glass bowl. Use a rubber spatula to scrape the bottom of the pan, gathering all the brown bits and crispy sage leaves. Let the brown butter rest in the bowl for a few minutes.
Step 6: Plate and garnish. Transfer the roasted squash to a serving platter and drizzle the sage-infused brown butter over the top. Sprinkle with flaky sea salt and pepitas
Substitutions and Variations
- Vegan + Dairy-Free: For both vegan and dairy-free options, omit butter and parmesan cheese.
- Herbs: Fresh or dried herbs work well for this recipe. Rosemary would make another great option.
- Garnish Options: This recipe uses pumpkin seeds also known as pepitas and flaky sea salt to garnish. You could also use chopped walnuts, dried cranberries, slices of freshly cooked bacon, fresh herbs such as parsley, a tablespoon of drizzled balsamic vinegar, or sprinkled goat cheese.
- Savory + Sweet Dish: This savory side dish could always be complimented with a touch of sweet flavor if that is your preference. Using natural sugars such as maple syrup or honey is a delicious sweet option that pairs well with brown butter. Add ½ a tablespoon to the fully cooked brown butter for a delicious savory-sweet combination.
Ways to serve acorn squash
- Weeknight meals: During the fall season when squash is more abundant, you can make this acorn squash recipe for an easy weeknight side dish or meal prep for lunches throughout the week.
- Holidays: The flavors from the savory herbs complement many traditional holiday meals.
- Brunch: This healthy side dish is a great brunch option that pairs well with bacon and eggs.
Storage
To Store: Place any leftover acorn squash in an airtight container, in the refrigerator for 3-5 days. Please note the squash will soften over time.
To Reheat: You can reheat in a microwave, or a 350°F oven for 15 minutes.
FAQ
Acorn squash can be prepared both savory and sweet. Savory herbs and spices include thyme, rosemary, and oregano, while sweeter versions include cinnamon, nutmeg, pumpkin spice, or ginger. You can also add maple syrup, honey, walnuts pumpkin seeds, pecans, bacon, parmesan, and cranberries to garnish.
There is no need to remove the skin before cooking. If you do want to remove the skin, it is easy to peel after cooking.
Whether the acorn squash is overly ripe or under-ripe, this can affect the taste. Look for a squash that is dark green, with a few orange spots.
After transferring the squash to the baking sheets some of the mixture may fall to the bottom of the bowl. The easiest way to get the parmesan herb mixture to stick is to spoon and gently press it on top of each slice. It's ok if some of the mixture falls off.
Both fresh and dried herbs work well for this recipe. If substituting fresh herbs for dried herbs, remember to triple to ratios. For example, 1 teaspoon of dried thyme equals 1 tablespoon of fresh thyme and vice versa.
Recipe
Parmesan Roasted Acorn Squash Recipe with Sage Brown Butter
Ingredients
Acorn Squash
- 2 acorn squash (small to medium-sized, 2.5-3 pounds total)
- 2 tablespoons avocado oil
- ½ cup finely grated parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt, less or more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Sage Brown Butter
- 3 tablespoons butter
- 1 tablespoon (8-10) sage leaves, finely chopped
Topping
- ½ teaspoon flaky sea salt
- 2 tablespoons pumpkin seeds
Instructions
- Preheat the oven and prep the squash. Preheat the oven to 425°F. Wash and dry the outside of the squash, then slice off the top and bottom. Place the squash upright on one of the flat ends, and cut the squash in half vertically from root to stem. Scoop out the seeds with a spoon, then slice each half of the squash into 1-inch thick slices.
- Toss and coat. In a large bowl, combine the squash with the oil, herbs, and half of the freshly grated parmesan cheese. Toss together until the squash slices are coated.
- Arrange on the baking sheets. Line two 9x13-inch baking sheets with parchment paper. Arrange the squash slices in a single layer without overcrowding. Gather any extra parmesan herb mixture that fell to the bottom of the bowl and press it on top of the squash slices.
- Roast undisturbed. Place both baking sheets in the oven for 20-25 minutes, until golden brown and fork tender. Remove from the oven. Sprinkle the additional parmesan cheese over the top of the squash.
- While the squash is roasting, brown the butter. Add the butter to a small skillet or saucepan over medium-low heat until melted. Once the butter is melted, add the finely chopped sage leaves. The butter will begin to bubble and foam, whisk continuously. The milk solids will eventually begin to turn a golden brown color while omitting a nutty, caramel-like aroma. Once the butter is fully browned remove from the heat and transfer the butter to a glass bowl. Use a rubber spatula to scrap the bottom of the pan, gathering all the brown bits and crispy sage leaves. Let the brown butter rest in the bowl for a few minutes.
- Plate and garnish. Transfer the roasted squash to a serving platter and drizzle the sage-infused brown butter over the top. Sprinkle with flaky sea salt and pepitas
Notes
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- Start by chopping off the root and stem of the squash.
-
- Place the squash upright with the cut side down.
-
- With a sharp knife, slice the squash in half vertically.
-
- Inside the squash, you'll find a collection of seeds in the middle. Scoop out the seeds using a spoon and discard.
-
- Place the squash halves on a cutting board, face side down. Cut the squash into half moons, roughly 1-inch pieces.
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