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!
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:
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
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)
- 1/8 teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 1/8 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.
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.
EA – #squashlove blog hop sounds like fun. I’ll be in touch!
Looks great! Love squash!
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 🙂
Yum! Its a squash kinda day. Looks delish!!!