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!
Serve this roasted acorn squash with my mango curry dipping sauce, Thai tamarind sauce, Thai sweet chili sauce, easy cilantro dressing, or my 5-minute peanut sauce.
For more Thai-inspired seasonal recipes, check out these recipes. Butternut squash pasta, Thai Pumpkin Soup with Sausage, Thai pumpkin curry, Stuffed Butternut Squash with Feta, and stuffed spaghetti squash with Tom Yum paste.
Jump to:
- Why You’ll Love This Recipe
- What Makes It Thai-Inspired
- Ingredients
- Tom Yum Paste Tips!
- How to Make Thai Roasted Acorn Squash
- How to Serve
- Helpful Kitchen Tips
- Substitutions
- Storage
- Other Thai Recipes You’ll Love
- Frequently Asked Questions
- Roasted Acorn Aquash (With Tom Yum Paste)
- More Thai Fusion Recipes
- Hi there, I’m Suwanee!
Why You’ll Love This Recipe
A Thai twist on a fall classic — this dish is cozy, colorful, and packed with flavor. Tom yum paste, Parmesan, and herbs, create a salty, tangy crust that turns every bite into comfort with a kick. It’s quick to make, beautiful on the table, and fits right into any seasonal or holiday spread. It’s perfect as a side dish or vegetarian main when you want something a little unexpected.
What Makes It Thai-Inspired
Tom yum paste adds layers of lemongrass, chili, and lime, turning ordinary roasted squash into something bright and savory with subtle heat. It’s a balance of sweet, salty, spicy, and sour — the four core Thai flavors — baked right into every bite.
Ingredients
- Acorn squash. The star of this recipe! Naturally sweet with edible skin that softens beautifully when roasted. Look for firm, dark-green squash at your local grocery store in the fall. You can substitute delicata or butternut squash if needed.
- Oil. Olive or avocado oil helps everything roast evenly and gives the squash that irresistible caramelized edge.
- Tom yum paste. This is where all the Thai magic happens — a concentrated paste made from lemongrass, galangal, chili, and lime. It adds instant tangy-spicy flavor. Find it at Asian grocery stores or online. Please see the section below for more details.
- Parmesan cheese. Adds salty umami and creates a crisp golden crust on the squash. Freshly grated works best, but pre-grated is fine too.
- Parsley or Cilantro. Adds color and a mild herbal freshness that balances the rich tom yum paste. Substitute cilantro for a bolder, Thai-like flavor.
- Garlic powder. Adds a bit more savory depth. You can also use minced fresh garlic if you prefer.
- Salt and pepper. Basic seasoning to enhance all the other ingredients.
Tom Yum Paste Tips!
- My Homemade Tom Yum Paste. If you’ve got time, homemade is the freshest and healthiest. You’ll need a trip to the Asian market for lemongrass, galangal, and kaffir lime leaves, but it’s worth it. Make a big batch and freeze it for later!
- Dragonfly (Vegetarian Tom Yum Paste). Fragrant, balanced, and perfect for stir-fries, fried rice, or even mixed nuts.
- Aroy-D Tom Yum Paste. A long-time favorite—bold, tangy, and great in everything from roasted nuts to meatballs.
- Maesri Tom Yum Paste. Reliable, authentic, and full of that lemongrass-lime punch.
- Por Kwan Brand. Milder than others—not my first pick, but still a decent backup.
I used the Dragonfly brand for this recipe and for my Stuffed Spaghetti Squash, but both Dragonfly and Aroy-D are great store-bought options I recommend.
A Note on American Brands
I rarely buy Tom Yum paste from regular grocery stores unless I have to. I’d rather drive to an Asian market for the real deal. If you do use a Western brand, taste and adjust — a splash of fish sauce, lime, or chili can help balance the flavor.
How to Make Thai Roasted Acorn Squash
- Preheat the oven to 420°F (215°C). Line a baking sheet with parchment paper.
- Prep the squash. 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.
- Make the Tom Yum coating. In a bowl, combine Tom Yum Paste, Parmesan cheese, garlic powder, parsley, oil, salt, and pepper. Mix until a crumbly paste forms.
- Toss and coat. Place squash slices in a large bowl or baking dish. Add the tom yum mixture over and gently toss to coat evenly.
- Roast. 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.
- Serve.Garnish with extra chopped parsley and a sprinkle of Parmesan before serving.
How to Serve
Serve this roasted acorn squash warm, straight from the oven, or let it cool slightly and enjoy it as a shareable appetizer, a healthy snack, or even a fun game-day finger food. It’s delicious as a side or vegetarian main.
It's absolutely amazing dipped with my upcoming Mango Curry Sauce for a tangy, spicy-sweet finish.
Helpful Kitchen Tips
- Cut evenly: Keep your squash slices uniform so they roast evenly.
- Don’t overcrowd the pan: Give your squash space to crisp up; otherwise, it will steam.
- Broil at the end: For extra crunch, broil for 2–3 minutes before removing from the oven.
- Adjust heat: If your tom yum paste is very spicy, start with 1 tablespoon and taste before adding more.
Substitutions
- Squash Swap. No acorn squash? You can use delicata, kabocha, or butternut squash instead — adjust the roasting time slightly since each variety cooks at a different rate.
- Oil. Use olive oil, avocado oil, or even melted coconut oil — all work well for roasting.
- Cheese Substitute. If you prefer not to use cheese, try toasted panko breadcrumbs or crushed roasted peanuts for that same crunchy, savory topping.
Storage
Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 375°F for 10 minutes for the best texture.
Other Thai Recipes You’ll Love
- Kabocha Squash Soup (Thai Soup with Pork Ribs)
- Thai Kabocha Squash Stir fry
- Thai kabocha dessert with coconut milk
- Tom Yum Noodle Soup
Frequently Asked Questions
You can! Skip the baking for now, but go ahead and chop the acorn squash and mix the tom yum coating in advance. Store them separately in the fridge for up to a day, then toss and roast when you're ready to cook.
Absolutely. Delicata or butternut squash are great alternatives — just adjust roasting time slightly.
Nope! The skin softens as it roasts and adds texture and fiber.
Use red curry paste with 2 tablespoons or more of lime juice as a substitute. The flavor will be slightly different but still delicious.
Roasted Acorn Aquash (With Tom Yum Paste)
- Total Time: 50 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
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!
Ingredients
- 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
-
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Prep the squash. 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.
- Make the Tom Yum coating. In a bowl, combine Tom Yum Paste, Parmesan cheese, garlic powder, parsley, oil, salt, and pepper. Mix until a crumbly paste forms.
- Toss and coat. Place squash slices in a large bowl or baking dish. Add the tom yum mixture over and gently toss to coat evenly.
- Roast. 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.
- Serve. Garnish with extra chopped parsley and a sprinkle of Parmesan before serving.
Notes
- Cut evenly: Keep your squash slices uniform so they roast evenly.
- Don’t overcrowd the pan: Give your squash space to crisp up; otherwise, it will steam.
- Broil at the end: For extra crunch, broil for 2–3 minutes before removing from the oven.
- Adjust heat: If your tom yum paste is very spicy, start with 1 tablespoon and taste before adding more.
- Prep Time: 15
- Cook Time: 35
- Category: Fusion
- Method: baked
- Cuisine: Thai fusion
More Thai Fusion Recipes
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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