Ingredients:

  • 2 medium acorn squash (approx. 2 lbs / 900g), halved and seeded
  • 3 tbsp extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the acorn squash halves into 1-inch thick crescents.
  3. In a small bowl, whisk together the grated Parmesan, dried thyme, crushed rosemary, garlic powder, salt, and black pepper.
  4. Place the squash slices in a large bowl, drizzle with extra virgin olive oil, and toss to coat evenly.
  5. Sprinkle the prepared Parmesan herb mixture over the squash, tossing gently until every slice is evenly blanketed.
  6. Arrange slices in a single layer on the baking sheet, ensuring they do not touch to allow for proper airflow.
  7. Roast for 20–25 minutes until the edges turn a deep mahogany brown and the Parmesan forms a golden-brown crust. The squash should be tender when pierced with a fork.