Shoptalk by Sturbridge Yankee Workshop

Apples and pumpkins get a lot of attention during the Fall, so today we’re switching our recipe focus to squash. This Roasted Acorn Squash is perfect for a snack or as a side dish, and the best part about it is the cheese!

What you’ll need:

• 2 acorn squash (about 2 pounds each),
  halved lengthwise, seeded and
  cut into 3/4-inch slices
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Asiago cheese
• 8 sprigs fresh thyme
• 4 tablespoons olive oil
• salt and pepper to taste

Directions:

1. Preheat oven to 400°F.
2. In a large bowl, toss all ingredients together until squash is well coated. Lay out on a cookie sheet or jelly roll pan.
3. Roast in preheated oven for about 20-25 minutes, or until golden brown and tender.