Parmesan Herb Roasted Squash

Parmesan Herb Roasted Squash

A quick and delicious way to serve squash.

Ingredients:

 2 acorn squash or 1 butternut squash (small to medium sized)

 ¼ cup extra-virgin olive oil

 1 cup finely grated parmesan cheese

 1 teaspoon garlic powder

 ½ teaspoon kosher salt

 ½ teaspoon dried basil

 ½ teaspoon dried thyme

 ½ teaspoon dried oregano

Instructions

 Preheat the oven to 425°F (220°C). Slice the top and bottom of the acorn squash, then

place it on a flat end and slice it in half. Scoop out the seeds with a spoon, then slice

each half into slices about 1-inch thick.

 If using butternut squash, peel the squash. Then slice squash neck off the round base

and slice base in half. Scoop out the seeds and slice into 1-inch-thick slices. Cut the

neck into half rounds and slice into 1-inch-thick slices.

 Add the squash to a large mixing bowl along with the oil, parmesan, garlic, salt, basil, thyme, and oregano.

 Use your hand or a large scraper to toss the ingredients together, until well mixed.

 Place the squash slices on a parchment-lined baking tray. If there's extra parmesan herb mixture in the bowl, just press that onto the top side of the slices.

 Bake for 20 to 25 minutes, until soft and lightly golden on top.

 Transfer the roasted acorn squash to a serving platter and enjoy!

Notes and Options:

Early season acorn squash has a more tender, edible skin. Later season acorn squash sometimes has edible skin. I left the skin on the acorn squash and left the eating of the skin to the discretion of the eater.

If you are avoiding cow’s milk, Pecorino Romano cheese (made from sheep’s milk) may be substituted. I recommend reducing the amount to ¾ cup of grated Pecorino Romano.