Step 1
Preheat the oven to 425F.

Step 2
On a rimmed baking sheet toss the squash (seeds and all) with the garlic, herbs, salt and pepper and drizzle with plenty of olive oil. Place in the oven and roast until the squash is fork tender and the seeds are browning up, about 25-30 minutes. Flip the squash halfway through cooking and at this time sprinkle on the parmesan cheese.

Step 3
Remove the squash from the oven and if desired sprinkle on a little more parmesan cheese for good measure.

Notes

*If the squash cooks up faster than some of the seeds remove the squash from the oven and place the seeds back in to cook until desired doneness

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.