Ingredients:

  • 2 lbs acorn squash
  • 2 tbsp 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 black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. Slice the acorn squash in half lengthwise and scoop out the seeds. Slice each half into 1-inch (2.5cm) thick wedges.
  3. In a large bowl, toss the squash wedges with olive oil until glistening.
  4. In a separate small bowl, whisk together the Parmesan, garlic powder, thyme, rosemary, salt, and pepper.
  5. Sprinkle the cheese mixture over the squash, tossing gently to ensure every wedge is coated in a thick layer of herbs and cheese.
  6. Spread the wedges in a single layer on a parchment-lined baking sheet, ensuring at least a half-inch of space between pieces.
  7. Roast for 20 minutes until the edges are deeply browned and the cheese is bubbling and golden.