TEAR APART CRISPY PARMESAN BUTTERNUT SQUASH, and this one has fall vibes written all over it. The parmesan cheese is sprinkled with rosemary and thyme, then roasted in the oven until the cheese gets golden and crispy. You've been warned, this is highly addictive (serving size 1 Comment LINKS and I will DM you the link to my @cookanyday glass cookware-they have vented lids to steam veggies and grains in the microwave, and you can use them to store and reheat leftovers and cook food in the oven. They are also plastic-free and non-toxic—a true kitchen staple!! Makes 4 servings 1 butternut squash, skin peeled and cut into thin slices as shown (you can also buy precut squash, just slice into thin pieces) 1 cup Parmesan cheese, grated (more if needed depending on how much squash you have) 2 tsp fresh rosemary, chopped 2 tsp fresh thyme, chopped Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. Peel butternut squash and slice into thin (1/4" thick) pieces. Lightly ...