Crispy Parmesan-Roasted Butternut Squash

Nonstick cooking spray

1 1/2 to 2 lbs butternut squash, peeled, seeded and cut into chunks

2 Tbsp The Shoreline Vine Extra Virgin or Avocado Oil

Sprinkle of Kosher salt and black pepper seasoning, to taste

1/3 cup grated Parmesan Cheese

Sprinkle of herbs of your choice (dried thyme, sage or basil), crushed

Preheat oven to 450 degrees. Coat a 10x15” baking pan with cooking spray. Place squash in pan. Drizzle with oil and season with salt and pepper. Toss to coat.

Roast for 15 minutes. Stir squash and roast for 5-7 minutes more. Stir in Parmesan cheese and herbs. Roast another 5-10 minutes more until squash is tender and has a desired crispiness on the outside