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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