Ingredients:

  • medium acorn squash
  • extra virgin olive oil
  • kosher salt
  • freshly cracked black pepper
  • freshly grated Parmesan cheese
  • fresh thyme, minced
  • garlic powder

Instructions:

  1. Start by slicing the stem and the very bottom off the squash to create a stable base. Stand the squash upright and cut it in half from top to bottom.
  2. Use a metal spoon to aggressively scrape out the seeds and stringy bits. Lay each half flat-side down and cut into uniform 1/2-inch thick crescent moons.
  3. Preheat your oven to 425°F (218°C). In a large bowl, toss the squash slices with the olive oil, salt, pepper, Parmesan cheese, thyme, and garlic powder until every millimeter is coated.
  4. Arrange the slices in a single layer on a large rimmed baking sheet. Ensure they are not overlapping to allow for maximum airflow and crisping.
  5. Roast for 20 minutes, flipping halfway through, until the edges are mahogany-colored and the center is tender.