(Serves 4)



1 (1kg) acorn squash, halved lengthwise, seeded, and cut into 1,5cm thick slices
1⁄4 cup grated parmesan cheese
8 sprigs fresh thyme or 1 tsp dried thyme
2 tbs olive oil
1⁄2 tsp kosher salt, or to taste
1⁄4 tsp black pepper, or to taste



Preheat oven to 200°C. Toss squash slices, parmesan, thyme, oil, salt, and pepper together in a bowl until squash is evenly coated. Arrange in a single layer on a large rimmed baking sheet. Roast until golden brown and tender, 25 to 30 minutes. For more even browning, turn the squash after 20 minutes and roast 10 minutes more. *Allrecipes Magazine*


Nutritional Information:

Per serving: calories 150; fat 8.3g; sat fat 1.7g; protein 2.8g; carbs 18.8g; fibre 2.7g; sodium 236mg; cholesterol 4mg

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