Step 1

Preheat the oven to 375 degrees F.

Step 2

Trim off the bottom and top from the squash. Place a flat side on the cutting board and slice in half lengthwise. Scoop out the seeds and discard. Then cut the squash into 1/2-inch thick slices. Transfer the squash to a large bowl.

Step 3

In a small bowl, whisk together the olive oil, thyme, rosemary, oregano, salt and pepper. Pour the mixture into the squash tossing to coat.

Step 4

Arrange the squash on a sheet pan making sure the pieces are not overlapping.

Step 5

Roast the squash for 20 minutes. Flip the squash to the other side and sprinkle on the Parmesan. Continue roasting for 15-20 minutes until the cheese is golden and melted and the squash is tender.

Step 6

Sprinkle with parsley before serving.