- If you have the thyme, add a bit more extra for its subtle flavor.
- Optional to line your baking sheet with foil.
- When cutting the acorn squash, cut in half so that the ridges run horizontal under your knife. I did not cut it that way in the images within this post so the outer peel edge are smooth rather than jagged (this is purely preference and more for aesthetics and presentation).
Parmesan-Thyme Roasted Acorn Squash
modified from Real Simple
Ingredients
3 tablespoons extra-virgin olive oil
1 2-pound acorn squash, halved, seeded, and sliced 3/4 inch thick
8-12 sprigs fresh thyme
coarse salt and black pepper, amount is preference
1/4 cup grated Parmesan
Directions
Preheat oven to 400 degreees. On a rimmed baking sheet (optionally line with foil), use 1 tablespoon of the olive oil to coat. Toss to coat the squash with the remaining 2 tablespoons olive oil, thyme, salt, and pepper. Sprinkle with Parmesan and evenly distribute the squash slices on the prepared baking sheet.
Roast squash until golden brown and tender, about 25 to 35 minutes. Rotate pan halfway through cooking time.
Serve immediately.
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