Parmesan Roasted Acorn Squash
- 1 (2 pound) acorn squash halved lengthwise, seeded and cut into ¾-inch slices
- ¼ cup parmesan cheese grated
- 2 tbsp dried thyme
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Preheat oven to 400 degrees F (200 degrees C).
- Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread onto a baking sheet.
- Roast in preheated oven until golden brown and tender, 25 to 30 minutes.