Ingredients:

  • 1 medium (approx. 2 lbs / 900g) acorn squash, seeded and sliced into 1-inch wedges
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ cup (50g) grated Parmesan cheese
  • 1 tsp (2g) dried thyme
  • ½ tsp (2g) garlic powder
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Preheat your oven to 200°C and line your baking sheet with parchment paper.
  2. Slice the acorn squash into uniform 1 inch wedges, keeping the skin on. Note: Uniform size means they finish at the same time.
  3. Toss the squash slices with 30ml olive oil in a large bowl until glistening.
  4. Sprinkle in 50g Parmesan, 2g thyme, 2g garlic powder, 3g salt, and 1g pepper.
  5. Toss again until each slice is fully enveloped in the cheese mixture.
  6. Arrange the slices in a single layer on the pan, ensuring they do not touch.
  7. Roast for 20–25 minutes until the edges turn a deep mahogany color.
  8. Remove from oven once the cheese forms a crisp, golden brown crust.