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

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.
Course Side Dish
Cuisine American
Keyword acorn squash, almond butter, parmesan, sage
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 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


  • 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!


*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 :)
  • 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!
  • 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!