1 acorn squash (about 2 pounds)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan (1 ounce)
Preheat oven to 425°F. Halve squash lengthwise and scoop out the seeds and pulp. Slice into 3/4-inch thick half-moons and place flat on a greased, rimmed baking sheet. Can be cut into smaller, 1 to 2-inch chunks, if desired.
Drizzle with olive oil and rub to coat evenly, season with half the salt, pepper and cheese then flip and oil and season the other side.
Roast on center rack, without turning, until golden brown and tender, about 35 to 40 minutes. Serve with the tasty skin on for a nicer presentation.
Looking for a sweeter acorn squash recipe? Try Baked Acorn Squash with Brown Sugar and Pecans.