If you’re looking for a fall side dish that’s easy, fun, and a little irresistible, this Tear Apart Crispy Parmesan Butternut Squash is it. Thin slices of squash get lightly steamed, pressed into a layer of herby parmesan, and baked until the cheese turns golden and crispy. The whole thing cools into a sheet you can tear apart and snack on, and it somehow is both simple and special at the same time. Whether you’re serving it with dinner or putting it out as an appetizer, it always ends up being one of the first things to disappear from the table.
Friends, there’s something about this time of year that makes me crave recipes that feel a little bit magical without asking for much effort, and this Tear Apart Crispy Parmesan Butternut Squash fits that energy perfectly. It looks impressive coming out of the oven with its golden edges of melted cheese and soft wedges of squash, but the prep is so simple that it’s laughable. I genuinely didn’t expect it to be this addictive, but the combination of squash, herbs, and that parmesan hits every craving at once.
What really sold me is how low-maintenance it is. The rosemary and thyme bake right into the cheese and do all the heavy lifting for you. And if you steam your squash in an Anyday bowl (which has basically become my shortcut for everything lately), the whole recipe moves even faster! Once the sheet cools and you start tearing it apart, it becomes this casual, hands-on snack that disappears quicker than anyone will want to admit.
It’s the kind of dish I turn to when I want something seasonal but low-stress. One pan, minimal prep, and it always gets eaten. Whether you serve it alongside dinner or put it out as an appetizer, it’s one of those dishes people end up talking about because it’s unexpectedly simple, but really, really satisfying.
What You Need to Make This Crispy and Delicious Parmesan Butternut Squash
- Butternut Squash: Thin slices of squash, once lightly steamed, turn tender and flexible, pressing into the Parmesan so the cheese can crisp perfectly around them. Their natural sweetness balances the salty, herby topping.
- Parmesan Cheese: Grated Parmesan melts into a golden layer that hardens into crispy, savory perfection, giving every torn piece that addictive salty crunch. Freshly grated works best for maximum melt and texture.
- Fresh Rosemary: Rosemary adds a woodsy, fragrant note that instantly brings fall warmth to the dish.
- Fresh Thyme: Thyme adds a softer, earthier herbal layer that rounds out the rosemary.
How to Make These Tear Apart Crispy Parmesan Butternut Squash
To make this crispy squash, start by preheating your oven to 350°F so it’s ready to go. Line a baking sheet with parchment paper and set it aside. While the oven heats, peel your butternut squash and slice it into thin ¼-inch pieces.
Next, you’ll want to soften the squash just enough so it bends without breaking. If you’re steaming on the stove, place the slices in a steamer basket over simmering water for a few minutes until they’re pliable. If you’re using an Anyday bowl, add the squash with a splash of water, cover with the vented lid, and microwave for about 3–4 minutes. In either case, gently pat the slices dry once they’re done — this helps everything crisp up later.
Now, sprinkle the Parmesan onto your baking sheet in an even layer, then scatter the rosemary and thyme on top. Lay the squash slices on top of the cheese and lightly press them in so they make good contact. Slide the tray into the oven and bake for about 15 minutes, until the cheese turns golden, bubbly, and crispy. Once it comes out of the oven, give it a few minutes to cool, then tear the whole sheet into pieces and enjoy!
Frequently Asked Questions
Yes, pre-cut squash works great. Just slice the pieces thin enough (about ⅛ inch thick) so they cook evenly and crisp up well.
Steaming is important because it softens the squash just enough to press into the cheese. If you skip this step, the squash won’t bend and may not cook through before the cheese burns.
You can microwave-steam it using an Anyday bowl or another microwave-safe dish with a vented cover. Add a splash of water and cook for 3–4 minutes until pliable.
This recipe relies on the crispiness of hard cheese, so a dairy-free version may not yield exactly the same texture. However, some vegan Parmesan alternatives may work in a pinch.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Sharp Knife
- Cutting Board
- Parchment Paper
Ingredients
- 1 Butternut Squash, skin peeled and cut into thin slices as shown (you can also buy precut squash, just slice into thin pieces)
- 1 Cup Parmesan Cheese, grated (more if needed depending on how much squash you have)
- 2 Teaspoons Fresh Rosemary, chopped
- 2 Teaspoons Fresh Thyme, chopped
Instructions
- To make this crispy tear-apart squash, start by preheating your oven to 350°F so it’s ready to go as soon as the squash is prepped.
- Line a baking sheet with parchment paper and set it aside. While the oven heats, peel your butternut squash and slice it into thin ¼-inch pieces.
- Next, you’ll want to soften the squash just enough so it bends without breaking. If you’re steaming on the stovetop, place the slices in a steamer basket over simmering water for a few minutes until they’re pliable. If you’re using an Anyday microwave-steaming bowl, add the squash with a splash of water, cover with the vented lid, and microwave for about 3–4 minutes.
- In either case, gently pat the slices dry once they’re done — this helps everything crisp up later.
- Now, sprinkle the Parmesan onto your prepared baking sheet in an even layer, then scatter the rosemary and thyme over the top. Lay the squash slices right on top of the cheese mixture and lightly press them in so they make good contact. Slide the tray into the oven and bake for about 15 minutes, until the cheese turns golden, bubbly, and crispy.
- Once it comes out of the oven, give it a few minutes to cool and firm up, then tear the whole sheet into pieces and enjoy!
Rate & review
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