RECIPE: Roasted Acorn Squash

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SPRINGFIELD, Mo. Herb Roasted Parmesan Acorn Squash
Courtesy: Dietitian Lindsay Sparks
Makes 4-6 servings
Serving Size: about 2-3 slices

1 large acorn squash (or 2 small)
⅓ cup Parmesan cheese
2-3 Tbsp. fresh herbs or 1 tsp. dried (suggest: thyme, sage, rosemary, or oregano)
1 Tbsp. unsalted butter, melted
½ tsp. garlic powder
¼ tsp. salt
⅛ tsp. black pepper


1. Preheat oven to 400 degrees. Lightly coat a large sheet pan with cooking spray or line with parchment paper.

2. Cut acorn squash in half and scoop out the seeds with a spoon. Slice each half in half again into ½ inch, crescent moon shaped slices.

3. In a large bowl, mix together butter, garlic powder, herbs, Parmesan cheese, salt and black pepper. Add acorn squash to bowl and using hands or a spatula, toss acorn squash in seasoning mixture until they are well coated.

4. Place acorn squash on sheet pan and bake in oven for about 25 minutes, or until squash is cooked through (fork tender) and slightly browned.

Nutrition Information, per serving:
Calories: 85 calories
Total Carb: 12 gm
Fiber: 2 gm
Total Sugar: 0 gm
Added Sugar: 0 gm
Total Fat: 4 gm
Saturated Fat: 5 gm
Total Protein: 3 gm
Sodium: 110 mg

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