Acorn Squash Baked with Rosemary and Toasted Bread

Acorn Squash Baked With Rosemary And Toasted Bread

No Photo

Have you made this?

 Share your own photo!

Jason Koch


If desired, the squash can be cooked in the microwave. Arrange the halves, cut side down in a single layer of 1/2" water. Cover with plastic wrap and microwave on high until the squash is very tender when pierced with a knife, about 18 minutes.


☆☆☆☆☆ 0 votes

20 Min


  • 4
    acorn squash, 6" in diameter
  • 1 c
    plus 2 tbsp, freshly grated parmesan cheese
  • 1/2 tsp
    freshly ground black pepper
  • 1 tsp
  • 1 1/2 tsp
    dried rosemary, crushed
  • 1 Tbsp
    unsalted butter
  • 3/4 c
    fresh breadcrumbs
  • 8 sprig(s)
    rosemary for garnish, optional

How to Make Acorn Squash Baked with Rosemary and Toasted Bread


  1. Arrange a rack in the center of the oven and preheat to 350*. Cut thin slices from both ends of each squash and discard the slices. Cut each squash in half through stem and scoop out the seeds. Place, cut side down, in a single layer in a large baking dish. Fill the dish with 1/2" of water and bake until soft when pierced with a knife, about 1.5 hours. Remove from the oven and cool slightly.
  2. When squash is cool enough to handle, scoop out the insides, leaving a thin layer of flesh in each shell so that the halves will retain their shapes. Discard four shell halves. Combine the scooped-out flesh with the cheese, pepper, salt and rosemary. Stir well to mix. Refill the remaining 8 squash shells, mounding the filling in each. Arrange the squash in a baking dish that will hold them comfortably. Squash can be prepared 1 day ahead to this point; cover and refrigerate.
  3. In a medium, heavy skillet, heat the butter over medium-high heat. When hot, add the breadcrumbs and toss until they are a deep golden brown, 3-4 minutes. Remove the crumbs to a bowl. Breadcrumbs can be made 1-2 days ahead; cover loosely.
  4. Before serving, reheat the squash in a preheated 350* oven for 15-20 minutes. Or reheat in a microwave until hot, about 5 minutes. Sprinkle generously with the bread crumbs and garnish with a rosemary sprig, if desired. Arrange on a platter and serve.

Printable Recipe Card

About Acorn Squash Baked with Rosemary and Toasted Bread

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

Leave a Comment

8 Fun & Flavorful Margarita Recipes

8 Fun & Flavorful Margarita Recipes

Guacamole and chips just taste a little better with a margarita. Sitting on the back patio on a warm day is a tad more relaxing sipping on a frozen margarita. They are traditionally made with tequila, triple sec, and lime juice. One reason we love margaritas, though, is you can adjust ingredients to suit your […]

20 Spring Salad Recipes

20 Spring Salad Recipes

Fresh, bright, and bursting with flavor, these springtime salads are healthy and delicious. Using seasonal ingredients, these spring salads are full of asparagus, radishes, peas, avocados, berries, lemon, and mint – making for one tasty side dish or main meal. Who knew we would love salads so much? Get ready to Pinch these spring salads!

6 Pina Colada-Inspired Recipes

6 Pina Colada-Inspired Recipes

One sip of a pina colada and you’re transported to the tropics. Filled with pineapple, coconut, and rum flavor, they’re a summertime staple. Sometimes though, you want to enjoy the flavors of a pina colada without making a cocktail. When those cravings hit, try any of these pina colada-inspired recipes. They’re much less expensive to […]