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These savoury oven-roasted acorn squash slices are tossed in garlic, thyme, parmesan, and sage butter! They’re a super flavourful and easy-to-make vegetable side dish. Recipe is both vegetarian and gluten-free.

Overhead photo of roasted acorn squash slices on a white plate.

It’s no secret that I’m a HUGE fan of winter squash recipes as soon as the temperatures start to dip. There’s just something about them that screams fall and cozy nights!

Roasting acorn squash in the oven makes them so soft and really brings out their natural sweetness. That sweet, earthy flavour happens to pair beautifully with the more savoury notes of freshly grated parmesan cheese and sage butter.

This recipe is perfect as a holiday side dish or to add to your weeknight dinners. Leftovers heat up well, too, which is always a plus 😉

Want more side dish inspiration? Check out my roundup of 20+ easy, healthy vegetable side dish recipes for more ideas!

Overhead photo of roasted acorn squash slices on a white plate.

Ingredients Needed

All you need to make this easy acorn squash recipe are 7 simple ingredients:

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Recipe Modifications & Ingredient Swaps

  1. For a vegan option, you can try making this with a vegan butter and vegan parmesan alternative.
  2. If you can’t find acorn squash, the most similar type of winter squash would be delicata cut into rings/half-moon slices. You can eat the skin of delicata squash, too!

Grilled Version

If you’d like to change things up a bit, you can grill the squash instead of roasting it in the oven! I tested it both ways and they were equally as delicious, but roasting was a little less labour-intensive (which was why I chose to post this version).

To grill them, simply coat the slices in olive oil, garlic powder, thyme salt + pepper. Place on the grill for 20 minutes, flipping halfway. Plate and toss in sage butter + parmesan.

Grilling adds a bit of a smokey flavour to this dish!

Overhead photo of small bowls of ingredients on a wood cutting board.

How To Cut & Roast Acorn Squash

The hardest part of this recipe is cutting up the squash – but promise it’s not too difficult! All you need is a sharp chef’s knife and a cutting board. A dish cloth can be handy to help push down the sharp end of the knife, too.

  1. Start by chopping off the hard ends of the squash.
  2. Then, place the squash upright on one of the flat cut ends.
  3. Take your knife, and cut down the squash to slice it in half (lengthwise).
  4. Remove the seeds using a spoon.
  5. Place squash half on the cutting board, face side down. Then, cut across the squash into 1/2-inch pieces.

Once you’ve cut the squash, simply toss the slices in a large mixing bowl with the olive oil, garlic powder, thyme, and parmesan. Place the slices on a lined baking sheet and then pop in the oven!

Acorn Squash Nutrition Benefits

Winter squash like acorn is a great source of:

  • dietary fibre
  • vitamins, like vitamin A, C, K, and multiple B vitamins (like folate, thiamin, niacin, and B6)
  • minerals, like potassium, magnesium, and manganese
  • antioxidants, like lutein and zeaxanthin
Overhead photo of roasted acorn squash slices on a white plate.

More Healthy Winter Squash Recipes

Did you give this Roasted Acorn Squash With Parmesan & Sage Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Roasted Acorn Squash Slices With Parmesan & Sage

These savoury oven-roasted acorn squash slices are tossed in garlic, thyme, parmesan, and sage butter! They're a super flavourful and easy-to-make vegetable side dish. Recipe is both vegetarian and gluten-free.
Overhead photo of roasted acorn squash slices on a white plate.
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Ingredients

  • 1 med-large acorn squash
  • 3 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1/2 cup parmesan, freshly grated (divided)
  • Salt + pepper, to taste
  • 1/4 cup butter, unsalted
  • 20 large fresh sage leaves, roughly chopped

Instructions

  • Preheat oven to 400F. Line a large baking sheet with parchment paper.
  • CUT SQUASH: Using a sharp chef's knife, chop off the hard ends of the squash. Then, place the squash upright on one of the flat cut ends. Cut down the squash to slice it in half (lengthwise). Remove the seeds using a spoon. Place squash halves on the cutting board, face side down. Then, cut across the squash into 1/2-inch pieces.
  • Place squash slices into a large mixing bowl. Using your hands, toss in olive oil, garlic powder, thyme, half the parmesan (1/4 cup), salt, and pepper until well-combined.
  • Place tossed squash slices onto the baking sheet in a single layer. Transfer to oven and roast for 20-25 minutes, until lightly browned + fork-tender.
  • Meanwhile, heat butter in a small pan until completely melted and bubbling. Add chopped sage leaves and stir to fry for about 3-4 minutes. Remove from heat.
  • Plate squash and drizzle with sage butter. Add remaining 1/4 cup parmesan and adjust any seasonings to taste. Serve hot!

Notes

*CAN YOU EAT ACORN SQUASH SKIN? You bet! It’s super soft and tender.
*LEFTOVERS: Leftovers will keep in an airtight container in the fridge for 3-4 days. They reheat easily in the microwave! I love having the leftovers with some runny eggs for a really quick lunch 🙂
*RECIPE MODIFICATIONS: 
  • For a vegan option, you can try making this with a vegan butter and vegan parmesan alternative.
  • If you can’t find acorn squash, the most similar type of winter squash would be delicata cut into rings/half-moon slices. You can eat the skin of delicata squash, too!
 
*GRILLED VERSION:
  • If you’d like to change things up a bit, you can grill the squash instead of roasting it in the oven! I tested it both ways and they were equally as delicious, but roasting was a little less labour-intensive (which was why I chose to post this version).
  • To grill them, simply coat the slices in olive oil, garlic powder, thyme salt + pepper. Place on the grill for 20 minutes, flipping halfway. Plate and toss in sage butter + parmesan.
  • Grilling adds a bit of a smokey flavour to this dish!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic of a roasted acorn squash with parmesan and sage butter recipe.
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