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A great way to serve acorn squash, but be sure to make your slices thick or separating the squash from the skin is a pain. It's a lovely side to most any entree. I did not use the parmesan (only thyme, EVOO, S&P) because I felt it would not go well with my fruity chicken dish. I love the addition of fresh thyme. It's a keeper and I will make this again. Thanks Dr. Jenny!

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Chicagoland Chef du Jour October 16, 2012

Delicious way to prepare acorn squash! I forgot to add the parmesan at first so sprinkled it on during the last 15 minutes of cooking time. The thyme was a nice flavor combination with the sweetness of the squash. Thanks for sharing your recipe! Made for Fall PAC 2012

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loof October 12, 2012
Parmesan-Roasted Acorn Squash