4sprigsfresh rosemary, thyme or sage,or 2 teaspoon dried herbs
½teaspoondried red pepper flakes,optional
Heat oven to 400°F.
Wash squash and slice off the ends. Cut in half from stem end to tip. Remove the seeds with a spoon and either save for roasting or add to your compost. Lay halves cut side down on cutting board and slice crosswise into ¾ inch slices.
In a large bowl, toss squash slices with olive oil, garlic, Parmesan, salt and pepper, and one of the sprigs of fresh rosemary, finely chopped.
Heat baking sheet in oven for 5 minutes. Remove and arrange squash slices so they are not touching each other. Return to oven and roast for 20 minutes.
If desired, put the sheet under the broiler for 2 - 4 minutes, to crisp edges. Watch carefully to prevent burning. Serve garnished with fresh rosemary sprigs or other fresh herbs.