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Tired of overly-sweet winter squash recipes? This Parmesan-topped acorn squash roasted with fresh herbs and topped with Parmesan is just what you need!

Acorn squash slices on parchment paper on an oval wooden serving tray with sage leaves placed decoratively around the slices

I love cooking with winter squash as soon as the weather starts to change. There are so many delicious varieties!

But I’ve noticed that most recipes seem to include brown sugar, which isn’t the best ingredient for a diabetic. If you’re like me and prefer savory squash recipes, this Parmesan-topped acorn squash is just what you need!

The flesh of the squash provides a subtle sweetness that goes so well with the fresh sage, nutmeg, and Parmesan. It’s a hearty snack or side that will warm you up on a chilly day!

How to make Parmesan-topped acorn squash

This recipe involves roasting the squash to bring out its natural flavor, then brushing with seasoned olive oil and finishing with a sprinkle of Parmesan. It only takes minutes to prep!

Ingredients for recipe in separate bowls and ramekins as seen from above on a white marble surface

Step 1: Preheat the oven to 350°F.

Step 2: Coat a 13- x 9-inch baking dish with cooking spray. Place the squash halves in the dish, cut-side down.

Acorn squash halves placed flesh-side down in a glass baking tray, as seen from above on a white marble surface

Step 3: Cover the baking dish loosely with foil, place in the oven, and bake for 30 minutes. Once finished, remove from the oven and set aside.

Step 4: In a small bowl, combine the olive oil, sage, salt, nutmeg, and pepper.

Olive oil, sage, salt, nutmeg, and pepper mixed together in a white ramekin with a gold spoon

Step 5: Carefully cut each squash half into three wedges and place them back in the baking dish, skin-side down.

Step 6: Brush all the fleshy sides of the squash with the olive oil mixture.

Blue silicone brush slathering squash slices with olive oil mixture in glass baking tray

Step 7: Cover and bake for about 20 more minutes or until you can easily pierce the squash with a fork.

Step 8: Sprinkle with Parmesan cheese and serve immediately.

This delicious recipe may become your go-to method for preparing squash all season long!

Squash slices on parchment paper on an oval wooden serving tray with sage leaves placed decoratively around the slices

Variations for this recipe

Looking for a few other ways you can prepare this dish? Good news: the recipe is very versatile!

Acorn is one of my favorite types of winter squash. But if you happen to have another variety on hand, feel free to use that instead. Just keep in mind that roasting times may vary depending on the type of squash.

You could also play around with the fresh herbs. I absolutely love the combination of fresh sage and nutmeg, so I highly recommend giving that a try! But fresh thyme, rosemary, and cinnamon would all be delicious as well.

Finally, you could substitute the Parmesan for another cheese like Asiago, Manchego, or even Feta!

Closeup of squash slices on parchment paper on an oval wooden serving tray with sage leaves placed decoratively around the slices

Storage

This recipe is best served hot out of the oven. However, if you find yourself with leftovers, they can be stored covered in the refrigerator for 3-4 days.

I recommend reheating your squash gently in the microwave or oven before serving.

Squash slices on parchment paper on an oval wooden serving tray with sage leaves placed decoratively around the slices

Other winter squash recipes

Every time I go to the store, I seem to come home with another variety of winter squash. I love butternut, buttercup, pumpkin, hubbard, spaghetti, and sweet dumpling, just to name a few!

Here are a few more of my favorite squash recipes I know you’ll enjoy:

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Parmesan-Topped Acorn Squash

5 from 2 votes
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Tired of overly-sweet winter squash recipes? This Parmesan-topped acorn squash roasted with fresh herbs and topped with Parmesan is just what you need!
Author: Diabetic Foodie
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 3 servings

Ingredients 

  • cooking spray
  • 1 medium acorn squash, (cut in half lengthwise, seeds and strings removed)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh sage, (minced — or 1 teaspoon dried sage, crumbled)
  • teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • teaspoon freshly ground black pepper
  • 2 tablespoons shredded Parmesan cheese

Instructions

  • Preheat the oven to 350°F.
  • Coat a 13- x 9-inch baking dish with cooking spray. Place the squash halves in the dish, cut-side down.
    cooking spray, 1 medium acorn squash
  • Cover the baking dish loosely with foil, place in the oven, and bake for 30 minutes. Once finished, remove from the oven and set aside.
  • In a small bowl, combine the olive oil, sage, salt, nutmeg, and pepper.
    1 tablespoon olive oil, 1 tablespoon fresh sage, ⅛ teaspoon salt, ¼ teaspoon freshly grated nutmeg, ⅛ teaspoon freshly ground black pepper
  • Carefully cut each squash half into three wedges and place them back in the baking dish, skin-side down.
  • Brush all the fleshy sides of the squash with the olive oil mixture.
  • Cover and bake for about 20 more minutes or until you can easily pierce the squash with a fork.
  • Sprinkle with Parmesan cheese and serve immediately.
    2 tablespoons shredded Parmesan cheese

Notes

This recipe is for 3 servings of Parmesan roasted squash. Each serving is 2 slices.
If you substitute another variety of squash, be sure to adjust the roasting times accordingly.
Leftovers can be stored covered in the refrigerator for 3-4 days.

Nutrition Info Per Serving

Nutrition Facts
Parmesan-Topped Acorn Squash
Serving Size
 
2 slices
Amount per Serving
Calories
84
% Daily Value*
Fat
 
5.9
g
9
%
Saturated Fat
 
1.2
g
6
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.9
g
Monounsaturated Fat
 
3.5
g
Cholesterol
 
2.9
mg
1
%
Sodium
 
243.1
mg
10
%
Potassium
 
194.6
mg
6
%
Carbohydrates
 
7.5
g
3
%
Fiber
 
2.4
g
10
%
Sugar
 
2.5
g
3
%
Protein
 
1.7
g
3
%
Net carbs
 
5.1
g
* Percent Daily Values are based on a 2000 calorie diet.