This Roasted Acorn Squash for Thanksgiving is the perfect side dish to bring cozy fall flavors to your table.
With just a handful of ingredients—Parmesan cheese, olive oil, and herbs—this recipe transforms this humble vegetable into tender, golden brown slices that are full of savory goodness.
Check out all the other Easy Recipes for Thanksgiving for even more delicious side dishes that just might outshine the turkey!
Acorn squash has a naturally sweet flavor that pairs beautifully with the savory Parmesan and aromatic herbs to create a mouthwatering Thanksgiving side dish that everyone will love.
Plus, it's a nutritious option that's simple to prepare, making it a great addition to your holiday menu. This easy-to-follow recipe makes it a breeze to enjoy the delicious taste of seasonal vegetables in under 30 minutes!
Looking for more vegetable side dishes for Thanksgiving? Try my Company Mashed Potatoes or any of these recipes from my collection of Thanksgiving Make Ahead Side Dishes.
Table of Contents
- How to Cut Acorn Squash
- Kitchen Tool Spotlight
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- The Star of the Show: Herbs de Provence
- Baking Instructions
- Before you Begin!
- Recipe FAQ
- Storage and Reheating Instructions
- More Recipes You'll Love!
- 📖 Recipe Card
- 💬 Comments
How to Cut Acorn Squash
- You can peel the squash if desired, however, the slices might not hold together as well without the peel, because it holds it together once roasted. The peel cooks up nicely and is good to eat.
- Acorn squash can be a bit tough to cut, so be extra cautious! Use a sharp knife and a stable cutting board.
- For easier slicing, microwave the squash for a few minutes to soften it slightly. And remember, those curves can be tricky, so take your time and keep those fingers out of the way.
- Slice the acorn squash into evenly sized pieces that are about ½-inch thick. If you cut the slices thicker, you would need to adjust the cooking time to have them cook longer.
Kitchen Tool Spotlight
For added safety, consider wearing a protective cutting glove on the hand holding the acorn squash to prevent accidental slips.
🛒Helpful Kitchen Tools
Baking Sheet Pan Set of 3, Commercial Cookie Sheets for Baking, Nonstick Half/Quarter/Jelly Roll Pans Replacement Toaster Oven Tray, Heavy Duty & Easy Clean, Champagne Gold
Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper,25 Count (Pack of 4), 100 Total SheetsCheese Grater with Handle, Parmesan Rotary Cheese Grater for Kitchen, Dishwasher Safe Cheese Grater Hand Crank with Stainless Steel Blade for Grating and Shredding Hard Cheese, Nuts, Chocolate, Black
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- You can swap the Herbs de Provence for the same amount of Italian Seasoning if desired.
- Sunflower and avocado oil are great substitutes for the olive oil.
- If you want both sides of the squash slices to be browned, flip the slices, gently, halfway through roasting.
Step-by-Step Instructions
Step 1: Season the slices of acorn squash with a teaspoon of salt.
Step 2: Then add a teaspoon of garlic powder to the squash.
Step 3: Sprinkle on 2 teaspoons of Herbs de Provence. You can always add more after they've baked.
Step 4: Then add in the Parmesan cheese.
The Star of the Show: Herbs de Provence
This classic mix typically includes thyme, rosemary, oregano, marjoram, and savory, creating a symphony of flavors that enhances a wide range of dishes, from grilled meats and roasted vegetables to hearty stews and delicate sauces.
- HERBES DE PROVENCE - This traditional mix includes savory, thyme, rosemary, basil, tarragon, and lavender flowers. The distinctive yet balanced flavor of Herbes de Provence makes it an ideal addition to any dish.
Step 5: Finally, pour in the olive oil and toss to coat the acorn squash with the oil and seasonings well.
Step 6: Lay the squash out in a single layer on a baking sheet lined with parchment paper.
Baking Instructions
Step 7: Roast the acorn squash at 425°F for 20 minutes or until bottoms are golden brown.
Before you Begin!
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Recipe FAQ
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, roasted acorn squash is a nutritious side dish. It’s rich in fiber, vitamins A and C, and antioxidants, and when paired with olive oil and herbs, it offers a flavorful and healthy option for your Thanksgiving table.
Storage and Reheating Instructions
Refrigerate: These are best when eaten freshly made. They can be stored in an airtight container for up to 4 days in the refrigerator.
Freezer: I don't recommend freezing.
Reheat: Lay leftover acorn squash in a single layer on a baking sheet and reheat in a 350°F oven for 10-15 minutes.
More Recipes You'll Love!
- Check out my other recipe for Acorn Squash with butter, brown sugar, walnuts and cranberries. Or my Roasted Butternut Squash recipe.
- Or you might enjoy this recipe for Roasted Root Vegetables.
📖 Recipe Card
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Roasted Acorn Squash Thanksgiving
Ingredients
- 1 medium acorn squash, halved and sliced
- ½ cup shredded Parmesan cheese
- 2 tablespoons olive oil
- 2 teaspoons Herbs de Provence
- 1 teaspoon coarse salt
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.
- If you’re unsure of how to prep the squash, cut it in half height wise, scoop out the seeds, and then slice it into ½-inch pieces using a sharp knife. Discard the stem portions.
- Place the sliced acorn squash in a large mixing bowl and add the remaining ingredients.
- Toss until the squash is well coated. Line the squash up on the prepared pan, scooping the remaining ingredients from the bowl and sprinkling it over the squash pieces.
- Roast in the oven for 20 minutes or until the bottoms turn a rich golden brown. Enjoy!
Notes
- If you want both sides of the squash slices to be browned, flip the slices, gently, halfway through roasting.
- You can swap out the Herbs de Provence for the same amount of Italian seasoning if desired.
- You can peel the squash if desired, but the peel cooks up nicely and isn’t odd to eat, texture wise. The slices might not hold together as well without the peel, because it holds it together once roasted.
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