Parmesan Roasted Acorn Squash

Olive Oil

Thyme Rosemary Oregano Salt & Pepper

Acorn Squash

Parmesan Cheese


Preheat the oven to 375 degrees F.  Combine the olive oil, thyme, oregano, rosemary, salt and pepper in a small bowl.

Put the squash slices in a large bowl. Pour in the olive oil-spice mixture and toss the squash to fully coat it.

Arrange the squash in a single layer on a baking sheet. Roast until it lightly browns on the side on the pan, about 20 minutes.

Sprinkle the squash with grated Parmesan. Continue roasting until it is tender and browned at the edges, 15-20 minutes.

Garnish the roasted acorn squash with chopped fresh parsley before arranging on a plate and serving.

Parmesan Roasted Acorn Squash