Herb Roasted Parmesan Acorn Squash

INGREDIENTS

• 1 large acorn squash (or 2 small acorn squash)
• ⅓ cup grated Parmesan cheese (plus more for garnishing)**
• 2-3 tablespoons fresh herbs OR 1 teaspoon dried herbs (I suggest thyme, sage, rosemary, oregano, or a mix of these)
• 1 tablespoon butter, melted*
• ½ teaspoon garlic powder
• ¼ teaspoon fine salt (plus more for taste)

INSTRUCTIONS

1. Preheat oven to 400°F.
2. Line one large (or two medium-sized) baking sheets with parchment paper.
3. Cut the squash in half, from stem to tip, and scoop out the seeds. Then, with a sharp knife, cut each acorn squash half into ½-inch thick moon-shaped slices.
4. In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper. Toss until well mixed.
5. Spread the acorn squash pieces out onto the prepared baking sheet(s).
6. Using your hands, gently press half of the Parmesan mixture onto one side of each squash piece for maximum coverage (it’s okay if a little falls off). Flip each piece of squash and repeat with the remaining Parmesan mixture.
7. Bake until the acorn squash pieces are tender and the Parmesan topping is crispy and slightly browned (about 25 minutes).
8. If desired, garnish with additional Parmesan cheese and herbs.

Prep Time: 10 minutes / Cook Time: 25 minutes / Total Time: 35 minutes

Servings: 6, Calories: 85, Carbs: 12g, Fat: 4g, Protein: 3g