Parmesan and Garlic-Roasted Acorn Squash

I am committed to cooking with more squash this year. I get in a zone sometimes with certain ingredients and neglect others. Squash is one of those. And since fall is squash season, the time is now! This very simple dish is so incredibly tasty and luscious. It would make a beautiful Thanksgiving side, if you’re in holiday menu-planning mode. With just 4 ingredients and 30 minutes total cook time, this dish is fall and weeknight perfection. Here you go.

* 1 small acorn squash
* 2T olive oil
* 1/4C grated Parmesan cheese
* 2t garlic powder

Preheat the oven to 400F.

Cut the squash in half lengthwise, scoop out the insides, and slice the two halves into 1/2″semicircles.

Place the squash, olive oil, cheese, and garlic powder together in a bowl and toss to coat.

Lay the squash out in a single layer on a baking sheet. Bake for 30 minutes until the squash flesh becomes tender and the cheese crisps up a bit. Add 5 minutes if the squash is still a bit hard.

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