2 acorn squash (small to medium sized)
60ml extra-virgin olive oil
About 80-100g finely grated parmesan cheese
1 teaspoon garlic powder
½ teaspoon fine sea salt
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
Preheat the oven to 220°C.
Slice the top and bottom off the squash, then place it on a flat end and slice it in half. Scoop out the seeds with a spoon, then slice each half into slices about 1-inch thick.
Add the squash to a large mixing bowl along with the oil, parmesan, garlic, salt, basil, thyme, and oregano. Use your hands to toss the ingredients together, until well mixed.
Place the squash slices on a parchment-lined baking tray. If there's extra parmesan herb mixture in the bowl, just press that onto the top side of the slices. Bake for 20 to 25 minutes, until soft and lightly golden on top.
Produce is much tastier than supermarket equivalents
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