Preheat the oven to 400℉.

Line one large baking sheets with parchment paper.

Cut off the two ends of the acorn squash.

Then, cut the acorn squash in half, and scoop out the seeds.

Each squash should be cut into ½” thick moon-shape slices.

Cut the slices into more bite sized pieces

Put the squash pieces into a large mixing bowl

In that bowl, pour the melted butter over the squash

Toss to cover the squash with the butter.

Add the Parmesan, herbs, garlic powder, salt, and pepper and toss until mixed.

Spread the acorn squash out onto the prepared baking sheet.

Bake until the acorn squash pieces are tender and the Parmesan topping is crispy, about 25-30 minutes.

You can turn the squash pieces over about half way through if you like for a more even browning.

Garnish with additional Parmesan cheese and herbs.