Ingredients:

  • 1 2 lb acorn squash, seeded and sliced into 3/4-inch rings
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp dried thyme
  • 1/4 tsp garlic powder

Instructions:

  1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Slice the halves into 3/4-inch thick rings.
  2. Place the squash rings in a large bowl. Drizzle with olive oil, salt, and pepper, tossing until every slice is glistening.
  3. Sprinkle in the Parmesan cheese, thyme, and garlic powder. Toss gently until the cheese adheres to the oil, creating a thick, textured coating on each ring.
  4. Line your baking sheet with parchment paper. Arrange the rings in a single layer, ensuring they aren't touching.
  5. Roast for 20–25 minutes until they reach a golden mahogany color and the edges feel firm and slightly crisp.