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Parmesan-Roasted Acorn Squash
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| Serves 4| Hands-On Time: 10m | Total Time: 40m |
Ingredients
• 1 2-pound acorn or delicata squash—halved, seeded, and sliced 3/4 inch thick
• 2 tablespoons olive oil
• 8 sprigs fresh thyme
• kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce)
Directions
• Heat oven to 400° F. On a rimmed baking sheet, toss the squash with the oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the Parmesan.
Roast the squash until golden brown and tender, 25 to 30 minutes.
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