Nothing quite says ‘Autumn is here’ like winter squash.  Whether its butternut, spaghetti, pumpkin, acorn or many other varieties of these versatile vegetables, each one has its own unique characteristics and flavors they offer. Typically, the norm is to sweeten up squash’s rather bland and banal flavor. Who of us has not added in brown sugar, honey or maybe maple syrup providing a hint of sweetness?

That’s why I wanted to test out this recipe for Oven Roasted Parmesan Acorn Squash – a more savory version than the usual sugary squash recipes typical on dinner tables.

This recipe couldn’t be easier to prepare and this is as good as acorn squash gets!  Simply scrumptious!  You may think your family will prefer the sweetened version of acorn squash but I disagree.  Consider it a more “grown-up” alternative to the usual.

The nice thing about acorn squash is its broad diversity of nutrients.  But it’s particularly bountiful in vitamin C, providing a healthy boost to the immune system.  Vitamin C has the power to stimulate the production of white blood cells defending the body from disease-causing microbes.  Also acting as an antioxidant, vitamin C may be of benefit in protecting the body from chronic conditions such as heart disease and cancer.

Look for acorn squash with ridged, dark-green skin free of blemishes and heavy for its size. Its sturdy exterior allows it to be stored at room temperature for up to one month or longer it kept in a cool, dark place.

So, plan on trying out this recipe for acorn squash and the rave reviews that will follow.

Photo taken by Cheryl Mussatto

Oven Roasted Parmesan Acorn Squash – 4 servings

1 (2 pound) acorn squash – halved lengthwise, seeded, and cut into ¾ inch slices

¼ cup grated Parmesan cheese

8 sprigs fresh thyme or use 1 teaspoon dried thyme (which is what I used) or 1-2 teaspoons of Italian Seasoning

2 tablespoons olive oil

½ teaspoon kosher salt or to taste

¼ teaspoon ground black pepper or to taste


  1. Preheat oven to 400 degrees Fahrenheit
  2. Toss squash slices, Parmesan cheese, thyme, olive oil, salt and pepper together in a bowl until the squash is evenly coated; spread onto a rimmed baking sheet with parchment paper to prevent sticking
  3. Roast in oven until golden brown and tender, 25-30 minutes.

Nutrition Information per serving:

128 calories; 8.3 grams fat; 12.3 grams carbohydrates; 2.9 grams protein; and 320 milligrams sodium; 15 milligrams vitamin C; and 486 milligrams of potassium.

Categories: Recipes

Cheryl Mussatto

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia, found on Amazon in both Kindle and paperback editions.

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