by Caitlin Saniga
- 1 2-pound acorn squash, halved, seeded and sliced 3/4-inch thick
- 1 tablespoon olive oil
- 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 8 little sprigs of fresh thyme
- 1/2 cup grated Parmesan cheese
Heat the oven to 400 degrees. On a rimmed baking sheet, lined with parchment paper, toss the squash in olive oil. Sprinkle salt and pepper over, flipping the squash to cover both sides. Sprinkle with thyme and Parmesan.
Roast the squash until golden brown and tender, 25 to 30 minutes.
Makes 4 servings.
Recipe adapted from: Real Simple
I made this as a side dish to Parmesan pasta with chicken and rosemary.
[…] *Recipe for Parmesan-roasted acorn squash. […]