Herb-Roasted Acorn Squash

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serves 2–3

I N G R E D I E N T S

1 acorn squash (green or white will do)

2 tbsp olive oil

1/8ish cup fresh grated parmesan

1/8ish cup bread crumbs

6-10 sprigs of fresh thyme

flaky sea salt + black pepper to taste

Preheat oven to 400 degrees.

Cut acorn squash into crescents (once in half, then into little orange-like slices). Toss the pieces in a bowl with olive oil to coat. Do not remove the seeds! Throw some thyme (leaves + some full stems), salt, and pepper over the squash.

Place the squash out on a cookie sheet, laying each flat agains the pan. Leave those seeds in there—they get to roast too! Top everything with parmesan and bread crumbs. Roast until browned on one side—about 20–30 mins.