Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash 1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices 1/4 cup grated Parmesan cheese 8 sprigs fresh thyme 2 tablespoons olive oil 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon ground black pepper, or to taste Preheat oven to 400 degrees F (200 degrees C). Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan. Roast in preheated oven until golden brown and tender, 25 to 30 minutes.