2-3 tablespoons fresh herbs OR 1 tablespoon mixed dried herbs (combo of any: thyme, sage, rosemary and oregano)
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Preheat over to 400 degrees.
Line one large baking sheet with parchment paper (or foil).
Slice the top and bottom off of the acorn squash. Then cut the squash in half from top to bottom. If it is too hard to cut, put it in the microwave for 1-3 minutes or until it is soft enough for you to cut. Once cut in half, scoop out the seeds. Then, cut each squash half into 1/2 inch thick moon-shaped slices. Leave the skin on, it will get nice and crispy!
Toss the squash slices in olive oil, then spread on the baking sheet.
In a bowl, combine Parmesan, herbs, garlic powder, salt and black pepper. Toss until well mixed.
Top the squash slices with Parmesan mix. It’s ok if the cheese mixture spills over the sides of the squash slices.
Bake for 25 minutes or until the squash can easily be pierced with a fork. The Parmesan mixture should create a golden brown crust over the slices.
Remove from oven, if desired, garnish with additional herbs and Parmesan.
Use a spatula to lift the acorn squash slices off of the baking sheet onto a serving dish or dinner plate. Enjoy!
