adapted from The Real Food Dietitians

Ingredients

1-2 acorn squash
⅓ cup grated Parmesan cheese (+ more for garnishing)
2–3 tablespoons fresh herbs OR 1 teaspoon dried herbs
1 tablespoon butter, lard, oil of choice

½ teaspoon garlic powder or some fresh minced garlic
¼ teaspoon fine salt (+ more for taste)
⅛ teaspoon black pepper

Instructions

1. Preheat oven to 400°F.
2. Line one large (or two medium-sized) baking sheets with parchment paper.
3. Cut the acorn squash in half, from stem to tip, and scoop out the seeds. Then, cut each squash half into ½-inch thick moon-shaped slices.
4. In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper. Toss until well mixed.
5. Spread the acorn squash pieces out onto the prepared baking sheet(s).
6. Using your hands, gently press half of the Parmesan mixture onto one side of each squash piece for maximum coverage (it’s OK if a little falls off). Flip each piece of squash and repeat with the remaining Parmesan mixture.
7. Bake until the acorn squash pieces are tender and the Parmesan topping is crispy and slightly browned (about 25 minutes).
8. If desired, garnish with additional Parmesan cheese and herbs.
9. Use a flat spatula to lift each acorn squash slice off of the baking dish and onto a serving tray or dinner plates.