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.