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Parmesan Roasted Squash

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Parmesan Roasted Squash

Ingredients

  • 2 small kabocha or acorn squash (about 1 pound each), halved lengthwise, seeded, and bottoms trimmed to lie flat if needed
  • coarse salt and fresh black pepper
  • 1/2 cup heavy cream
  • 8 sprigs dried oregano or fresh thyme
  • 1/2 cup grated parmesan cheese
  • extra-virgin olive oil, for drizzling
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