Butter, Garlic and Parmesan Roasted Acorn Squash

Welcome to Friendsgiving week! I love using Friendsgiving as an excuse to create some fun, non traditional dishes. I hope you love the recipes this week and it inspires you to try something new, whether a small Thanksgiving gathering or a socially-distanced-outdoor-mask-wearing-be-smart-Friendsgiving.

If you haven’t made acorn squash yet, this recipe is your reason to try it! I always see stuffed acorn quash for a Thanksgiving side, but I cut these into slices and roasted them up in butter, garlic and parmesan. Can I even tell you how amazing the house smelled?!

I’ve actually never had acorn squash before, and I’m in love. Definitely a new favorite! And – Harper loves it too! I roasted hers in just a touch of olive oil, she’s very into it.

This is such a great, easy side dish for Thanksgiving or Friendsgiving! You just melt some butter with salt, garlic and parmesan, toss the squash in the mixture and roast it for about 30 minutes, or until they get browned to your liking.

I served the sliced roasted acorn squash over some whipped ricotta, and sprinkled some browned butter rosemary garlic panko crumbs on top. And of course, a few seasonally-appropriate cranberries.

What are your favorite side dishes for the holidays?

Butter, Garlic and Parmesan Roasted Acorn Squash

An easy dish for your Thanksgiving side dishes!
Prep Time 5 mins
Cook Time 30 mins


  • 1 large acorn squash, seeded, sliced to .5 inch rounds and cut in half
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp minced rosemary
  • 2 tbsp parmesan, plus more for serving
  • salt, pepper, to taste
  • 1/2 c ricotta, whipped with salt, optional

Panko Topping, Optional

  • 1/2 c panko
  • 3 tbsp butter
  • 1 tbsp minced rosemary
  • 1 clove garlic, minced
  • salt, pepper to taste


  • Preheat oven to 375. Line baking sheet with foil and lightly coat with cooking spray.
  • Seed and slice acorn squash; cut in .5" rounds and cut in half; place in large bowl, set aside.
  • Melt butter in small pot with garlic, parmesan and rosemary.
  • Pour butter mixture over sliced acorn squash, toss until well coated.
  • Spread on single layer on prepared baking sheet, top with salt & pepper.
  • Roast 30-40 minutes, until reaching desired roast. Flip squash slices at 15 minutes.
  • Serve with whipped ricotta, extra parmesan, salt, pepper, cranberries and panko crumbs. Enjoy immediately.

Optional Panko Crumb Topping

  • Melt butter in skillet.
  • Add panko crumbs, garlic, parmesan, rosemary, salt and pepper.
  • Sautee until panko crumbs are well coated in butter and begin to brown.
  • Once mostly toasted, remove from skillet immediately to prevent further browning.
  • Top acorn squash with panko and enjoy.

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