Herb Roasted Parmesan Acorn Squash

Herb Roasted Parmesan Acorn Squash

Serves 4.

1 Red Dog acorn squash
⅓ cup grated Parmesan cheese + more for garnishing
2–3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix)
1 tablespoons butter, melted
½ teaspoon garlic powder
¼ teaspoon salt + more to taste
⅛ teaspoon black pepper

Preheat oven to 400°.

Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices.

In a large bowl, combine all of the ingredients and toss to combine.

Transfer to a large sheet pan. Using your hands, gently press parmesan cheese onto the squash for maximum coverage.

Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Garnish with additional parmesan cheese and herbs, if desired.