Roasted squash with Parmesan and thyme

    35 min

    This simple side dish recipe calls for squash slices to be tossed with Parmesan cheese and herbs before being roasted to tender deliciousness.

    2 people made this

    Serves: 4 

    • 1 (1kg) acorn squash - halved lengthwise, seeds removed and sliced into 2cm slices
    • 20g grated Parmesan cheese
    • 8 sprigs fresh thyme
    • 2 tablespoons olive oil
    • 1/2 teaspoon coarse sea salt, or to taste
    • 1/4 teaspoon ground black pepper, or to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6.
    2. Toss squash slices, Parmesan cheese, thyme, olive oil, salt and pepper together in a bowl until the squash is evenly coated; arrange slices in a roasting tin.
    3. Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (232)


    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.  -  09 Dec 2013  (Review from Allrecipes US | Canada)


    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.  -  04 Nov 2013  (Review from Allrecipes US | Canada)


    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).  -  27 Oct 2014  (Review from Allrecipes US | Canada)