Ingredients
8 servings
| 3 | medium delicata squash, halved lengthwise, seeds scooped and sliced into ½-inch thick slices |
| ¼ | cup olive oil |
| ¼ | cup honey, plus more for serving |
| 2 | garlic cloves, chopped |
| 2 | teaspoons chopped fresh thyme, plus more for garnish |
| Salt and pepper, to taste | |
| ½ | cup hazelnuts, toasted and chopped |
| ½ | cup shaved Parmesan |
Directions
Heat oven to 425°F. Line 2 large, rimmed sheet pans with parchment paper. In large bowl, place squash. Add olive oil, honey, garlic, thyme, salt and pepper. Toss to combine. Arrange squash on sheet pans. Bake 25 to 30 minutes, flipping squash and rotating pans halfway through, or until browned and tender.
Arrange in serving dish; sprinkle with hazelnuts, shaved parmesan and thyme. Drizzle with additional honey, if desired.