Parmesan-Roasted Acorn Squash
- 1 2-pound acorn or delicata squash—halved, seeded, and sliced ¾ inch thick
- 2 tablespoons olive oil
- 8 sprigs fresh thyme
- kosher salt and black pepper
- ¼ cup grated Parmesan (1 ounce)
- Heat oven to 400° F. On a rimmed baking sheet, toss the squash with the oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the Parmesan.
- Roast the squash until golden brown and tender, 25 to 30 minutes.