Parmesan Roasted Acorn Squash
2 pound acorn squash - halved lengthwise, seeded, and cut into 3/4inch slices
1⁄4 cup grated Parmesan cheese
8 sprigs fresh thyme
2 tablespoons olive oil
1⁄2 teaspoon kosher salt, or to taste
1⁄4 teaspoon ground black pepper, or to taste
Preheat the oven to 400 degrees F (200 degrees C).
Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
Roast in a preheated oven until golden brown and tender, 25 to 30 minutes.