Parmesan Roasted Acorn Squash

I absolutely love roasting veggies. This is such a simple recipe – acorn squash, dried herbs, salt and a touch of parmesan cheese all roasted to perfection. The flavor of this dish fantastic!
The bonus is that you can also eat the skin of the acorn squash since roasting it helps to soften it. Two snaps and a twist for saving time by not having to peel it.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 175 kcal


  • Baking Sheet


  • 2 small acorn squash seeded and cut into ¼” slices
  • 2 tbsp olive oil extra virgin
  • 1 tsp himalayan salt
  • 1/4 cup grated parmesan cheese
  • 1 tbsp AIP Paleo Powder


  • Heat oven to 350°F.
  • Slice squash.
  • Using your hands, toss the squash together with the olive oil, parmesan, AIP Paleo Powder and himalayan right on a rimmed baking sheet.
  • Lay the squash flat in a single layer, or the closest thing you can get to a single layer.
  • Roast the squash on the middle rack for 25 minutes, or until golden brown and tender.


AIP Paleo PowderThis recipe calls for 2 small acorn squashes, because smaller ones are easier than larger ones to cut up.  But if you’ve got a heavy, sharp knife, the skills and the inclination, a large squash will do.
The AIP Paleo Powder is a mixture of Himalayan salt, Garlic Powder, Onion Powder, Oregano , Basil and Sage.  Feel free to use these herbs in any combination to your taste preference if you do not have the AIP Paleo Powder.


Calories: 175kcalCarbohydrates: 22.75gProtein: 4.25gFat: 9gSaturated Fat: 2gCholesterol: 5.5mgSodium: 683.5mgPotassium: 747.75mgFiber: 3.25gSugar: 0.25gVitamin A: 845IUVitamin C: 23.75mgCalcium: 140.5mgIron: 6mg
Tried this recipe?Let us know how it was!