Squash With Parmesan & Walnuts

1. 1

   Preheat over to 400u00b0F.

2. 2

   In a small bowl, whisk together olive oil and maple syrup. Place squash moons in a medium-sized bowl and pour olive oil mixture on top. Add salt and toss to coat. Transfer squash to a baking sheet and spread out so it's in a single layer and there are no overlapping moons. Bake for 15-20 minutes, flipping halfway, until squash is soft and nicely browned.

3. 3

   In the meantime, toast walnuts in a small saucepan over low heat until they are about a shade darker and smell nuttier, about 5-10 minutes.

4. 4

   Arrange squash on a platter and sprinkle with toasted walnuts, Parmesan, and parsley. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.