When it comes to Fall-inspired recipes, Parmesan Roasted Acorn Squash checks all the boxes! From the tender squash, to the sage, parmesan, honey, and hazelnut topping, it bursts with flavor and is incredibly easy to make!

Parmesan roasted acorn squash on baking sheet with fork and blue napkin.

The first time I made parmesan roasted acorn squash I was surprised by how much my family loved it; I made a batch, left it on the counter to cool, and when I came back to the kitchen half of it was gone.

The combination of the Parmigiano Reggiano, hazelnuts, sage, and honey is the perfect match for the squash.

I like to serve this dish alongside chicken cutlets, pork chops Milanese, or pork chops with apples. It’s also great as an appetizer!

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: acorn squash, hazelnuts, olive oil, and Parmigiano Reggiano cheese.

Squash. Acorn squash has a wonderful flavor when roasted but can sometimes be hard to find. If you can’t find it in your grocery store, feel free to use butternut squash or delicata squash. Note: The skin is 100% edible. Make sure to give the acorn squash a thorough cleaning before roasting.
Nuts. I love how hazelnuts complement the flavor of the squash but other nuts, like pecans, would also work well here.
Honey. While not pictured here, a drizzle of honey before the squash pieces have finished roasting adds great flavor and helps the cheese, nut, and sage topping stick to the squash.

How to make it

Each number corresponds to the numbered written steps below.

Preheat the oven to 425°F and set the rack to the middle level. Clean the exterior of the 2 medium (or 3 small) acorn squash and with a good 8-inch chef’s knife, cut in half and remove the seeds.

Parmesan roasted acorn squash recipe collage group one showing removing seeds from acron squash and cutting into half discs.

Slice the acorn squash into 1-inch thick half moons.
In a large bowl toss the acorn squash with 1/3 cup of olive oil.

Recipe collage two showing drizzling olive oil over the pieces in a bowl and laying out the pieces on a parchment paper-lined baking sheet.

Spread the squash on 1 or 2 parchment paper lined baking sheets making sure not to overcrowd the pan. Season the squash with salt and pepper to taste on both sides.
Roast the squash in the oven for 20-25 minutes or until tender. While the squash roasts, chop 10 sage leaves, grate 3/4 cup of Parmigiano Reggiano, and crush 1/2 cup of hazelnuts. Remove the squash from the oven and drizzle 1 1/2 tablespoons of honey onto the the pieces. Sprinkle the pieces with the grated cheese, crushed hazelnuts, and sage.

Recipe collage group three showing seasoning the cooked squash with grated cheese, hazelnuts, and sage and the finshed recipe after baking.

Return the pans to the oven and cook for 5-7 minutes longer or until golden brown. Serve and enjoy!

Tops tips

Squash. Acorn squash is harder than some other varieties of squash, such as delicata, and can be challenging to cut. To make it a little easier you can microwave the squash for a few minutes to make it softer.
Honey. To make it easier to drizzle or brush, simply microwave the honey for 10-15 seconds or place the small bowl of honey into a hot water bath to loosen it up.

More amazing squash recipes

If you’re in the mood for squash, give these other recipes a try!

If you’ve enjoyed this Parmesan Roasted Acorn Squash Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

For more never-before-seen FULL MEAL RECIPE VIDEOS, become a Patreon member today!