Herb-Parmesan Roasted Acorn Squash

A simple yet stunning dish that transforms acorn squash into a flavorful side with a savory Parmesan and herb topping.

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Preheat your oven to 200°C (400°F).
Using a sharp chef’s knife, slice the acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Cut the squash into 1-inch slices or wedges.
In a mixing bowl, combine 2 tablespoons of olive oil, 50 g (1/2 cup) of finely grated Parmesan cheese, 1 tablespoon each of fresh thyme and rosemary, and a generous pinch of salt.
Toss the squash pieces in this mixture until they are well coated.
Spread the seasoned squash in a single layer on a baking sheet. Ensure the cut sides are facing up for even roasting.
Roast in the preheated oven for about 25–30 minutes until the squash is tender and edges are lightly browned.
Once out of the oven, let the squash rest for a few minutes. Arrange the wedges on a platter and serve warm.

Avoid overcrowding the baking sheet to achieve a beautiful brown color. You can prepare the squash and season it a day in advance.