Preheat your oven to 425°F (220°C). Slice off the top and bottom of the acorn squash to create a stable base, cut in half lengthwise, and scoop out the seeds. Slice each half into 1-inch thick slices.

In a large mixing bowl, combine the acorn squash slices with a drizzle of extra-virgin olive oil. Add the Parmesan cheese, garlic powder, salt, basil, thyme, and oregano. Toss until evenly coated.

Line a baking tray with parchment paper and arrange the squash slices in a single layer. Press any leftover mixture onto the tops of the slices.

Roast in the oven for 20-25 minutes until soft and caramelized. Keep an eye on the slices as they cook.

Remove from oven and transfer to a serving platter. Serve warm as a side dish.