Our CSA share from Bryn Clovis Farm in Malvern, Pennsylvania has left us swimming in squash—delightfully so. From delicatas to spaghettis to butternuts and now, a whole crop of acorns, it’s a fall bounty we’re grateful for. The best part? Freshly harvested squash keeps for weeks, giving me time to savor each variety without the pressure of eating it all at once.
This dish began with a craving for something cozy and French-inspired. I leaned into the warm flavors of Provence: honey, herbes de Provence, and a touch of butter—though olive oil would work beautifully if that’s more your style. A splash of lavender honey (a nod to Provence), if you have it, adds a subtle floral note that plays nicely with the savory herbs and sweet squash.
The trickiest part? Cutting the acorn squash in half. I approached it carefully—my knife skills are decent, but acorn squash can be wily—and ended up with slightly uneven halves. Thankfully, they still cooked evenly.
I brushed the cavities with melted butter, drizzled in some honey, and sprinkled on the herbes de Provence. Roasting the squash cut-side up helps keep that flavorful mixture right where you want it—pooling in the centers to soak into the flesh. Once tender, I topped each half with shredded Gruyère and returned them to the oven until the cheese melted into golden, bubbly goodness.
The sweetness of the squash, the herbaceous warmth, and the creamy cheese all work in harmony. The result is a cozy fall side dish that’s elegant enough for a holiday table or a Sunday supper.
Did you know that traditional herbes de Provence does not contain lavender? Learn more about this herb mixture in my Provençal Herb Roasted Garlic post.
Provençal Roasted Acorn Squash
Ingredients
- 2 acorn squash halved and seeded
- 1-1/2 tablespoon unsalted butter melted
- 1 tablespoon honey lavender honey if you have it
- 1 teaspoon herbes de Provence
- 1/2 cup grated Gruyère cheese
- Kosher salt and freshly ground black pepper
- Optional: a sprinkle of fresh thyme leaves for serving
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment.
- Brush the cut sides of each squash half generously with melted butter and drizzle with honey. Sprinkle with Herbes de Provence, Kosher salt, and freshly ground black pepper.
- Place the squash halves cut-side up and bake for about 30 minutes, until fork-tender and lightly caramelized around the edges.
- Remove from the oven, sprinkle the grated Gruyère cheese into each squash cavity, and return to the oven for another 5 to 7 minutes — just until the cheese melts and turns slightly golden.
- Spoon any buttery juices that collected in the center over the top. Sprinkle with fresh thyme, if using.
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