Makes 6 servings

Ingredients

• 2 acorn squash, small to medium sized
• ¼ cup extra virgin olive oil
• 1 cup finely grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp kosher salt
• ½ tsp dried basil
• ½ tsp dried thyme
• ½ tsp dried oregano

Instructions

1. Preheat oven to 425°F. Slice the top and bottom off the squash, then place it on a flat end and slice it in half. Scoop out the seeds with a spoon, then slice each half into pieces about 1 inch thick.
2. Add squash to a large mixing bowl with the oil, Parmesan, garlic, salt, basil, thyme, and oregano. Toss until well mixed.
3. Place squash slices on a parchment-lined baking tray. If there’s extra Parmesan-herb mixture left in the bowl, press it onto the tops of the slices. Bake 20–25 minutes, until soft and lightly golden on top.
4. Transfer to a serving platter and serve.