Preheat oven to 425°F. Halve squash lengthwise and scoop out the seeds and pulp. Slice into ¾-inch thick half-moons and place flat on a greased, rimmed baking sheet. Drizzle with olive oil and rub to coat evenly, season with half the salt, pepper and cheese then flip and oil and season the other side. Roast on center rack, without turning, until golden brown and tender – 35 to 40 minutes. Serve with the tasty skin on for a nicer presentation.
- 1 acorn squash (about 2 pounds)
- 2 Tbsp. olive oil
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- ¼ cup grated Parmesan (1 ounce)