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Home » Side Dishes » Parmesan-Topped Acorn Squash

Parmesan-Topped Acorn Squash

Posted by: Diabetic Foodie / Fall, Side Dishes / October 27, 2011

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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!

Parmesan-Topped Acorn Squash on a serving tray, as seen from above

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!

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.

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.

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.

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!

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!

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.

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:

  • Butternut Squash Posole
  • Buttercup Squash Soup
  • Honeynut Squash Spears with Prosciutto

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!

Recipe Card
Parmesan-Topped Acorn Squash
5 from 1 vote

Parmesan-Topped Acorn Squash

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!
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Author:Diabetic Foodie
Servings:3 servings
Review Print

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)
  • ⅛ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ 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.
  • 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.
  • 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.

Recipe 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
Amount Per Serving (2 slices)
Calories 115 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 2mg1%
Sodium 158mg7%
Potassium 0mg0%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 0g0%
Protein 2g4%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 14g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: holiday recipes, roasted acorn squash, winter squash
Did you make this recipe?Click here to leave a comment & star rating!

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  1. Lolo S says

    February 26, 2021 at 3:34 pm

    Quick question: When do I add the seasonings (not the parmesan) to the squash? You don’t indicate that in the recipe! Thanks!

    Reply
    • Diabetic Foodie says

      February 28, 2021 at 10:49 am

      It’s step 4, so after the first bake (step 3)

      Reply
  2. TerryB says

    October 29, 2020 at 5:35 pm

    Followed the recipe and the squash was not even close to being done at the end of the second cooking period. I’d suggest a higher temperature and/or a longer cooking time.

    Reply
  3. diabeticFoodie says

    October 31, 2011 at 11:39 am

    EA – #squashlove blog hop sounds like fun. I’ll be in touch!

    Reply
  4. Rachel @ Not Rachael Ray says

    October 31, 2011 at 10:55 am

    Looks great! Love squash!

    Reply
  5. EA-The Spicy RD says

    October 28, 2011 at 12:53 pm

    Super delicious, and I love the addition of parmesan! You should join the #squashlove blog hop that’s starting in November. Let me know if you want more details 🙂

    Reply
  6. Heather | Farmgirl Gourmet says

    October 27, 2011 at 7:14 pm

    Yum! Its a squash kinda day. Looks delish!!!

    Reply

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