Parmesan Herb Crusted Acorn Squash
Looking for a new way to serve acorn squash? This Parmesan Herb Crusted Acorn Squash recipe is guaranteed to be a new favorite at your house!
With a combination of Parmesan, herbs, and seasonings, plus the naturally sweet nuttiness of acorn squash, this delicious recipe might convert even your pickiest eaters into squash lovers.
True story #1:
My picky eater, who shall not be named, does not like squash but loves this recipe. In fact, I credit this recipe with taking him from all out groans anytime squash is on the menu to approaching squash dishes with cautious optimism. We’re talking major #momwin.
True story #2:
The first time I served this Parmesan Herb Crusted Acorn Squash, my husband asked if I added bacon. “Is there bacon in this?” No, there is zero bacon in this recipe, but that’s how good it tastes.
How to make Parmesan Herb Crusted Acorn Squash
- Cut the squash in half, from tip to stem.
- Remove seeds. Save for making your own pepitas!
- Slice each squash half into 1/2-inch thick slices and arrange on a baking sheet.
- Mix the remaining ingredients in a bowl to form the topping.
- Spread the topping on one side of each squash slice.
- Bake about 25 minutes at 400 F until squash is tender and topping is browning.
How to serve Parmesan Herb Crusted Acorn Squash
Obviously, this recipe makes a great side dish for dinner. It’s even fancy enough to grace your holiday table at Thanksgiving, Christmas, etc.
Furthermore, it makes an impressive contribution to a potluck meal. And my favorite way to use up leftover Parmesan Herb Crusted Acorn Squash is to cut it up, cold or warm, and add it to a green salad for lunch. Yum!Print
With a combination of shredded Parmesan, herbs, and seasonings, plus the naturally sweet nuttiness of acorn squash, this delicious recipe might convert even your pickiest eaters into squash lovers.
- 1 medium acorn squash, or 2 small
- 1/3 cup Parmesan, shredded
- 1 teaspoon Italian seasoning
- 1 tablespoon melted butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon unrefined sea salt
- 1/8 teaspoon ground black pepper
- Preheat the oven to 400 F.
- Cut the acorn squash in half from stem to tip and remove seeds. Save seeds to make pepitas.
- Slice each squash half into 1/2 inch thick slices and arrange on a rimmed baking sheet.
- In a bowl or glass measuring cup, combine remaining ingredients and stir until well mixed.
- Using a small spoon or your fingers, spread the Parmesan mixture on one side of each squash slice.
- Bake about 25 minutes, until the squash is tender and the topping is slightly browned.
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