Ingredients
Equipment
Method
Roast the squash
- Preheat oven to 400F and line a sheet pan with parchment. This helps prevent sticking while you build caramelized edges.
- Toss acorn squash rings with olive oil, garlic, fresh thyme leaves, fresh rosemary, salt, and black pepper. Make sure every ring is lightly coated so it roasts evenly.
- Arrange the squash in a single layer on the sheet pan. Roast 20 minutes at 400F until the edges begin to brown and the slices look slightly softened.
- Flip the squash slices and sprinkle generously with grated Parmesan. Return to the oven so the cheese can melt and form a crisp crust.
- Roast 12-15 minutes more at 400F until the squash is tender and the Parmesan is golden and crisp. Watch for deep golden spots on the cheese for the best texture.
Notes
For the crispest Parmesan crust, use a generous, even sprinkle right after flipping, then avoid crowding so steam can escape. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan at 400F until hot and re-crisped. Freezing is not recommended because the squash texture softens after thawing. For a dairy-free swap, use a dairy-free Parmesan-style topping instead of grated Parmesan.