RECIPE: 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

1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. Roast in preheated oven until golden brown and tender, 25 to 30 minutes.