1acorn squashmedium-large or 2 small, clean outside of squash with a damp paper towel
1/3cupparmesan cheese grated
2-3tablespoonsfresh herbs (thyme, rosemary, sage and/or oregano are all good options)finely minced
1tablespoonolive oil extra for drizzling
1/2teaspoongarlic powder or 1 teaspoon minced garlic
1/4teaspoonsalt
1/8teaspoonblack pepper
Instructions
Preheat oven to 400℉.
Cut acorn squash in half vertically and scoop out seeds with a spoon.
Then slice each half horizontally into thin slices, approximately 1/2” thick.
Place squash slices on a foil or parchment-lined baking sheet. Drizzle olive oil over the slices, then sprinkle on garlic spice rub and herbs. Using tongs or your hands, toss the squash slices so that each slice is covered with olive oil, spice rub and herbs. Use more olive oil if needed.
Then spoon on the parmesan.
Bake undisturbed for 15-20 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Turn baking sheet halfway through.
Serve on a plate or platter.
Notes
If you don’t have fresh herbs, use dried herbs but reduce the measurement to 1 teaspoon.The skin is edible. No need to peel or remove the skin.