This Roasted Acorn Squash for Thanksgiving is the perfect side dish to bring cozy fall flavors to your table.
Made with 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!
Recipe at a Glance
Prep: 10 min | Cook/Bake: 40–45 min | Difficulty: Easy
What it is: Tender roasted acorn squash seasoned simply so the natural sweetness shines through, with caramelized edges and warm, cozy fall flavor.
Why you’ll love it: Easy to prep, beautiful on the table, and pairs perfectly with any fall or holiday meal.
How to make it: Slice the squash, scoop out the seeds, season, and roast until golden and soft. A light brush of butter or oil helps it caramelize beautifully.
Important tip: Acorn squash can be tough to cut, so use a sharp knife and stabilize the squash by placing it flat-side down or microwaving it for a minute to soften the skin slightly.
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
- Recipe at a Glance
- How to Cut Acorn Squash
- Kitchen Tool Spotlight
- Helpful Kitchen Tools
- My Essential Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- The Star of the Show: Herbs de Provence
- Insider Tips from My Kitchen to Yours
- Recipe FAQ
- Storage and Reheating Instructions
- More Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 📖 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
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My Essential Kitchen Tools
Tools to make baking and cooking easier every day.
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
Sweetness: For a sweeter twist, sprinkle a little brown sugar or drizzle maple syrup over the squash before roasting.
Savory: Add a light dusting of garlic powder or smoked paprika for deeper, savory flavor without changing the texture.
Butter: If you prefer richer flavor, replace part of the oil with melted butter.
Texture: For a crispier finish, roast the slices on a metal baking rack placed over a sheet pan so the heat circulates around them.
Serving Idea: Top the roasted squash with toasted pecans or dried cranberries for a festive holiday presentation.
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
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.
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.
Step 7: Roast the acorn squash at 425°F for 20 minutes or until bottoms are golden brown.
Insider Tips from My Kitchen to Yours
✔️ DO use a sharp, sturdy knife and stabilize the squash while cutting. This makes slicing safer and more manageable.
❌ DO NOT overcrowd the baking sheet; the squash won’t caramelize properly if the slices are too close together.
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.
Roasted acorn squash pairs well with turkey, chicken, pork tenderloin, or baked ham. It also complements classic sides like stuffing, mashed potatoes, and green beans for a cozy fall or holiday meal.
No, you don’t need to peel it. The skin softens as it roasts, and the slices hold their shape better with the peel on.
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.
- Want to see the full menu I’m serving this year? Check out my Simple Thanksgiving Menu.
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📖 Recipe Card
Roasted Acorn Squash Thanksgiving
Ingredients
Equipment
Video
Method
- 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!
Nutrition
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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