Ingredients:

  • 1 large acorn squash (approx. 2 lbs)
  • 2 tbsp extra virgin olive oil
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh parsley (optional garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: This high temp is vital for the cheese to crisp before the squash turns to mush.
  2. Slice the acorn squash in half vertically. Use a heavy spoon to scoop out the seeds and stringy bits.
  3. Cut each half into 1 inch thick wedges. Keep them uniform to ensure they all finish at the same time.
  4. Whisk 2 tbsp extra virgin olive oil with the oregano, thyme, garlic powder, salt, and pepper in a large bowl.
  5. Toss the squash wedges in the oil mixture. Make sure every nook is coated so the herbs stick.
  6. Sprinkle 1/2 cup finely grated Parmesan cheese over the wedges and toss again.
  7. Arrange wedges on the baking sheet in a single layer. Space them out so they roast rather than steam.
  8. Bake for 20 minutes. Listen for a steady sizzle coming from the pan.
  9. Flip the wedges and bake for another 5 minutes until the cheese is golden and the squash is tender.
  10. Garnish with 1 tbsp fresh parsley and serve immediately while the crust is still firm.