Very simple but satisfying way to make acorn squash. This is also good with delicata squash.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.

  • Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

Nutrition Facts

128 calories; 8.3 g total fat; 4 mg cholesterol; 320 mg sodium. 12.3 g carbohydrates; 2.9 g protein; Full Nutrition

Reviews (279)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2013
Quick, easy, tasty. I had always eaten winter squash by scooping the cooked flesh out of the rind, so I was confused about how one would eat this. If anybody else is wondering: You can eat these slices skin and all. Once you scrape out the seeds, you eat everything that goes into the oven. Read More
(188)

Most helpful critical review

Rating: 1 stars
02/25/2014
I followed the recipe exactly and no one in my family would eat it. Bland with an unpleasant sweetness and mushy/crunchy and chewy textures at the same time. I can't see what I did wrong. Read More
(3)
362 Ratings
  • 5 star values: 257
  • 4 star values: 68
  • 3 star values: 27
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
12/09/2013
Quick, easy, tasty. I had always eaten winter squash by scooping the cooked flesh out of the rind, so I was confused about how one would eat this. If anybody else is wondering: You can eat these slices skin and all. Once you scrape out the seeds, you eat everything that goes into the oven. Read More
(188)
Rating: 5 stars
12/09/2013
Quick, easy, tasty. I had always eaten winter squash by scooping the cooked flesh out of the rind, so I was confused about how one would eat this. If anybody else is wondering: You can eat these slices skin and all. Once you scrape out the seeds, you eat everything that goes into the oven. Read More
(188)
Rating: 5 stars
11/04/2013
I don't write a lot of reviews and I have been on allrecipes for years. However, I HAD to rate this because my husband hates squash but he absolutely loved this! At one point he even said he couldn't believe he was actually eating squash! I followed the recipe as stated, except I don't own a jelly-roll pan, so I baked them on a cookie sheet lined (shiny side up) with heavy duty tin-foil and sprayed a generous amount of PAM cooking spray. (Emphasis on the "PAM" because I have found that off brand doesn't work as well for me.) I also didn't have any fresh thyme. So I just used a tsp or two of dried. The amount of salt, pepper, and parm was perfect. Baked 15 minutes on one side, flipped them over and baked them another 15 minutes. SO delicious. Read More
(99)
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Rating: 5 stars
10/27/2014
Only one criticism...if sliced into 3/4" slices and baked for the length of time directed (I did 25 minutes) this was too long. I think 20 minutes would have been perfect. Other than that it was delicious the peel slipped off easily it was visually appealing and a welcome departure from "sweet squash." The Parmesan and thyme were additions I've not tried before on squash and I loved them both. I will try this again with exactly the same preparation reducing the time in the oven and as soon as I can persuade Hubs to grin and bear it again (he does NOT like acorn squash - no fault of the squash or this recipe). Read More
(40)
Rating: 5 stars
10/24/2014
Someone else said it "Great alternative to the butter and brown sugar acorn squash" Healthier too I'm sure. Only things I changed wa to double coating ingredients used italian seasonings instead of just thyme. I also cut the squash across into 3/4" slices for more eye appeal. Looked like flowers. Read More
(17)
Rating: 5 stars
09/18/2014
This is as good as acorn squash gets. I used asiago as that is what I had on hand. It did not take near 30 minutes to get soft but then I think I sliced my squash thinner. I was worried about it because it looked like the cheese burned but it added a nice crunch to the tender squash. I have never had acorn squash that wasn't sweet I'm not a sweets person...so I'm ecstatic to have found this recipe. Who knew the skin was edible! Thank you so much for sharing. Read More
(16)
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Rating: 5 stars
12/07/2013
Both my husband and I decided this is probably the only way we want acorn squash. I followed the recipe to the letter and it was delicious. Read More
(14)
Rating: 5 stars
01/28/2014
Very tasty a nice change from most recipes that use brown sugar. I used Kraft Parmesan (the kind that is almost like powder) not the fancy grated kind and it turned out perfectly. I only had to bake it for 23 minutes. I also rubbed the cheese/oil/spice mixture on the slices as it didn't make a lot of "sauce" and it was easier to just rub it onto the squash than to "toss" it. Next time I might make 1 1/4 to 1 1/2 times the sauce as this just barely covered it. But it was super yummy. Read More
(8)
Rating: 5 stars
11/23/2016
I found that the Parmesan sticks better if you coat the squash in all ingredients except the squash and then roll it through the parm like breadcrumbs. Toally agree with the other reviewers - made 1.5 of the dressing. PERFECT squash recipe - thank you! Read More
(7)
Rating: 5 stars
02/03/2014
This came out so good! My two toddlers and husband devoured it. Read More
(5)
Rating: 1 stars
02/25/2014
I followed the recipe exactly and no one in my family would eat it. Bland with an unpleasant sweetness and mushy/crunchy and chewy textures at the same time. I can't see what I did wrong. Read More
(3)