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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.