ROASTED ACORN SQUASH WITH PARMESAN CHEESE

1 acorn squash, washed under cold water, halved lengthwise, seeds scraped out and discarded, and cut into either ¾ inch thick slices or wedges

2 tablespoons extra-virgin olive oil

8 sprigs fresh thyme

½ teaspoon salt

¼ teaspoon black pepper

¼ cup freshly grated Parmesan cheese

1. Position a rack in the middle of the oven and preheat the oven to 400*,

2. Toss the squash with the olive oil, thyme, salt and pepper, then arrange, cut sides down, in a large shallow baking pan. Sprinkle with ¼ cup grated Parmesan cheese.

3. Roast until golden brown and tender, about 25 minutes, occasionally stirring gently to prevent sticking.