Can I make this ahead?

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.

Can I use another type of squash?

Absolutely. Delicata or butternut squash are great alternatives — just adjust roasting time slightly.

Do I need to peel the squash?

Nope! The skin softens as it roasts and adds texture and fiber.

What if I can’t find Tom Yum paste?

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)

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

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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