Ingredients:

  • 2 medium acorn squash (approx. 1.5 lbs / 680g total)
  • 3 tbsp melted unsalted butter
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice the acorn squash in half lengthwise and use a spoon to scoop out the seeds, leaving a clean, seedless cavity.
  3. Cut each half into 1-inch (2.5cm) thick crescents.
  4. In a small bowl, combine the melted butter, grated Parmesan, minced garlic, rosemary, thyme, salt, and pepper. Stir until the mixture reaches a sandy, cohesive texture.
  5. Place the squash slices on a parchment-lined baking sheet and brush or toss each slice generously with the herb-parmesan mixture until evenly coated.
  6. Arrange the slices in a single layer on the baking sheet, ensuring they do not overcrowd the pan.
  7. Roast for 20–25 minutes until the edges are mahogany-colored and the flesh is fork-tender.