Parmesan Roasted Squash

Bring some summer sunshine into your life with the vibrant orange flesh of winter squash like kabocha or acorn! A touch of heavy cream, Parmesan cheese and herbs easily turns them into a simple but tasty side dish.

I recently learned that squash could be boiled. Whole. In their entirety. Having never heard of this method before I laughed out loud at the image forming in my mind. A giant vat of sputtering water with a giant squash in it. To me, roasting is king.

Roasting caramelizes their natural sugars bringing out their best qualities in a way I don’t think boiling can compete with. You know I have to test this new method now. I hope I don’t end up eating my words.

You can use just about any herb here – thyme, sage and oregano – dried or fresh – whatever you like or have on hand. I happened to have a lovely bunch of dried Greek oregano waiting in the wings for the right opportunity.

In the fall and winter squash is one of my first loves. I never leave the market without at least one of them in my possession. . .

That’s an outright lie. Most times two or three go home with me. I roast them up and proceed to eat them for every single meal and all the times in between. This was reheated with eggs for breakfast, tossed in a salad for lunch and finished up with a rotisserie chicken for dinner. You just can’t go wrong.

Now I’m off to boil a spaghetti squash. . . where did I store that giant cauldron after Halloween?!

Wish me luck.

Parmesan Roasted Squash

Rating: 51

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yield: 4 servings

Parmesan Roasted Squash

A touch of heavy cream, Parmesan cheese and herbs easily turns winter squash into a simple but tasty side dish.


2 small kabocha or acorn squash (about 1 pound each), halved lengthwise, seeded, and bottoms trimmed to lie flat if needed
coarse salt and fresh black pepper
1/2 cup heavy cream
8 sprigs dried oregano or fresh thyme
1/2 cup grated Parmesan cheese
extra-virgin olive oil, for drizzling


  1. Preheat oven to 375 degrees F. Place the squash cut side up on a large, rimmed baking sheet or roasting pan. Season with salt and pepper. Divide the heavy cream and herbs among each one.
  2. Bake until squash is tender - test by piercing with the tip of a knife or a fork - about 35 to 40 minutes.
  3. Remove the pan from the oven and sprinkle with Parmesan. Bake until cheese is melted and lightly golden 10 - 15 minutes more.
  4. To serve drizzle with extra virgin olive oil.


Adapted from Martha Stewart

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  1. says

    I love squash and that looks so good. I’ve never heard of boiling squash either. I hope you try it and let us know how it turns out

  2. says

    Another new ingredient for me – acorn squash! Looks good though and I think we need to give it a try!

    Moon, hope your new year is off to a great start! Purrs, Angel & Isabella

  3. Jessen says

    I happen to have a Kabocha Squash in me fridge right now! It’s the first one I ever bought because my market never had it until recently. I will definitely be roasting it and using your method! Thanks Reeni. Hope you had a great Holiday =)

  4. says

    I’ve steamed squash before and ugh…nowhere near as awesome as roasting! Besides you can’t put lots of parm and herbs on top if you boil it…and then what good is it?

  5. says

    What a beautiful picture the color of pumpkin as a summer sunshine. In this way I love it even more :) I can’t imagine boiling pumpkin, I think it’s an outrage! Your proposal is a must 😀 Bye bye dear, have a great day

    • says

      Roasting is key to almost all winter vegetables for me! Really unearths flavor. This recipe is about to make my husband very, very happy! Happy New Year, Reeni!

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