I got this from a magazine…it’s extremely easy and amazingly delicious.
- 1 acorn squash
- 2 tbsp olive oil
- Dried thyme leaves (fresh is good, I just never have it)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper
Cut the end off the squash, and cut it in half top to bottom. Scoop out the seeds, and slice each half into 1/4 inch slices; the more uniform the slices are, the better they cook.
Lay them on a baking sheet. Brush with olive oil, sprinkle with salt, pepper and thyme, then with parmesan cheese. Roast at 400 degrees for 25 minutes or so. Amazing.