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Parmesan Roasted
Acorn Squash
Olive Oil
Thyme Rosemary Oregano Salt & Pepper
Acorn Squash
Parmesan Cheese
Parsley
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Preheat the oven to 375 degrees F. Combine the olive oil, thyme, oregano, rosemary, salt and pepper in a small bowl.
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Put the squash slices in a large bowl. Pour in the olive oil-spice mixture and toss the squash to fully coat it.
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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.
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Sprinkle the squash with grated Parmesan. Continue roasting until it is tender and browned at the edges, 15-20 minutes.
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Garnish the roasted acorn squash with chopped fresh parsley before arranging on a plate and serving.
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Parmesan Roasted
Acorn Squash