Herb-Roasted Acorn Squash

Name: Herb-Roasted Acorn Squash
Prep time: PT10MIN
Cook time: PT35MIN
Yield: 4 servings
Cuisine: Sides
Ingredients: 1 large acorn squash (about 2 lbs); 2 tbsp olive oil; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme leaves, finely chopped; 2 tbsp fresh flat-leaf parsley, finely chopped (plus more for garnish); 2 cloves garlic, minced; 1/2 tsp sea salt; 1/4 tsp black pepper

Recipe By Rachel Anne |Updated 2025-10-17 |9 Comments

Jump to Recipe

Herb-Roasted Acorn Squash

PREP10 min

COOK35 min

Herb-Roasted Acorn Squash is an easy side dish packed with sweet, nutty flavor and fragrant herbs. Perfect for weeknight dinners or festive gatherings!

Cook Mode(toggle on to prevent screen dimming)

4SERVINGS

Ingredients

1 large acorn squash (about 2 lbs)
2 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves, finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped (plus more for garnish)
2 cloves garlic, minced
1/2 tsp sea salt
1/4 tsp black pepper

Instructions

1
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2
Halve the acorn squash, remove seeds, and cut into 1-inch thick wedges.
3
In a large bowl, toss squash wedges with olive oil, rosemary, thyme, parsley, garlic, salt, and pepper until evenly coated.
4
Arrange squash in a single layer on the baking sheet. Roast for 15 minutes, flip wedges, and roast for another 15 to 20 minutes (total 30–35 minutes), until golden and tender.
5
Transfer to a plate, garnish with extra parsley, and serve hot.