Parmesan Garlic Acorn Squash

Gluten-Free, Recipes, Sides

Parmesan Garlic Acorn Squash

I had this squash sitting on my cupboard for a while, knowing that time was on my side (they take forever to spoil, my kinda veggie).  My go-to for acorn squash typically involves throwing a dab of butter, brown sugar and salt into the middle of each half and roasting until done.  Now, there’s nothing wrong with that (highly recommended in fact), but I was craving a little something different.

Parmesan Garlic Acorn Squash

The combination of garlic and parmesan cheese was a perfect and simple solution to my squash dilemma.  It took minutes to prepare and was a hit at the cabin, skin and all!  I recommend eating these as soon as they come out of the oven as they lose their crispiness fairly quickly. They make an awesome snack or a great side dish!

Parmesan Garlic Acorn Squash



  • 1 acorn squash, washed, cut in half and seeded
  • 1/4 c. extra virgin olive oil
  • 2/3 c. freshly grated parmesan cheese
  • 1 clove of garlic, crushed (I used 2 cloves but we like garlic… a lot)
  • 1/2 tsp. sea salt


  1. Preheat your oven to 425F and line two baking sheets with parchment paper.
  2. Cut the squash in 1/4″ slices (keeping the skin on).
  3. Place the cut squash in a large bowl and toss with the remaining ingredients.
  4. Place the squash slices in a single layer (half on each lined baking sheet) and roast in the oven for approximately 25 minutes, until the squash is cooked and crispy.
  5. Enjoy immediately!

Parmesan Garlic Acorn Squash

Share this post with friends!
Share on Facebook
Pin on Pinterest
Tweet about this on Twitter
Print recipe

4 Comments on “Parmesan Garlic Acorn Squash”

  1. Pingback: Squash Recipes that don't Contain Pumpkin Spice | Edible Canada

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.