Ingredients:

  • 2 medium acorn squashes (approx. 1.5 lbs / 680g each)
  • 3 tbsp extra-virgin olive oil
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Cut the acorn squash in half vertically from stem to base, then scoop out the seeds and stringy pulp with a spoon.
  3. Slice each half into 1-inch (2.5cm) thick crescents.
  4. Place squash slices in a large bowl and drizzle with olive oil, tossing to ensure every surface is coated.
  5. In a small ramekin, whisk together Parmesan cheese, garlic powder, thyme, rosemary, salt, and pepper.
  6. Sprinkle the cheese herb mix over the squash and toss gently until each slice is evenly coated.
  7. Arrange the slices in a single layer on the baking sheet, ensuring they are not overcrowded.
  8. Roast for 20–25 minutes until the edges are mahogany-brown and the cheese has formed a golden crust.