• 2 large acorn squashes (cut into thin moon shapes)
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves (minced)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh thyme (or sage)
  • 4 tbsp parmesan cheese (grated)


  1. Preheat the oven to 200°C.
  2. Slice the acorn squash in half lengthwise. Remove the seeds then cut each half into thin moon shaped slices.
  3. Add the sliced squash to a large bowl. To the bowl of squash add extra virgin olive oil, garlic, salt, black pepper and fresh thyme. Mix well until the sliced squash is fully coated with seasoning.
  4. Transfer the squash to a baking sheet and, using your hands, gently press parmesan cheese onto the squash for maximum coverage.
  5. Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned.
  6. Garnish with additional parmesan cheese and herbs, if desired.
  7. Serve warm and enjoy.