Ingredients:

  • 2 medium acorn squash (approx. 3 lbs total)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 tbsp unsalted butter, melted
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 425°F (218°C). Slice the acorn squash in half lengthwise and use a spoon to scoop out the seeds and stringy pulp, leaving about 1/4 inch of flesh against the skin. Brush the interior and the outer rim with olive oil and season with salt and pepper.
  2. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 15–20 minutes to caramelize the natural sugars.
  3. Flip the squash halves over. In a small bowl, stir together melted butter, Parmesan, garlic, thyme, rosemary, parsley, and red pepper flakes.
  4. Generously mound the herb mixture into the center of each squash. Return to the oven for another 10–15 minutes until the cheese is golden brown.