Roasted Acorn Aquash (With Tom Yum Paste)
This roasted acorn squash with tom yum paste takes a cozy fall favorite and gives it a bold Thai-inspired twist. The sweet, caramelized squash meets a tangy, spicy, and savory crust for a dish that’s earthy, vibrant, and anything but ordinary. Super easy too!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb acorn squash, sliced into ½-inch thick crescents with seeds removed
- ⅔ cup Parmesan cheese.
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp tom yum paste
- ⅓ cup parsley, finely chopped (save some for garnish)
- ¼ cup oil (olive or neutral)
- 1 tsp garlic powder for extra flavor
Instructions
- 1
Line a baking sheet with parchment paper.
- 2
Cut the acorn squash in half, scoop out the seeds, and slice into 1-inch thick crescents. Leave the skin on — it turns tender and adds texture when roasted. Add oil to the slices and toss evenly.
- 3
In a bowl, combine Tom Yum Paste, Parmesan cheese, garlic powder, parsley, oil, salt, and pepper. Mix until a crumbly paste forms.
- 4
Place squash slices in a large bowl or baking dish. Add the tom yum mixture over and gently toss to coat evenly.
- 5
Arrange squash pieces in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden brown and slightly crispy around the edges.
- 6
Garnish with extra chopped parsley and a sprinkle of Parmesan before serving.