Prep the squash: Wash the Tromboncino squash thoroughly. Cut off the ends and slice it into ½-inch thick rounds or half-moons. If desired, remove seeds from the thicker parts.
Preheat the oven: Set your oven to 375°F (190°C).
Season the squash: Place the sliced squash on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder, and toss until evenly coated.
Add herbs: Scatter fresh thyme (or rosemary) over the squash slices.
Roast: Arrange the squash in a single layer, ensuring no overlap for even cooking. Roast in the oven for 25–30 minutes, flipping halfway through, until tender and caramelized.
Enhance flavors: During the last 5 minutes of roasting, sprinkle grated Parmesan cheese over the squash or drizzle with lemon juice for a bright, tangy kick.
Serve: Remove from the oven and serve hot. Enjoy as a side dish with your favorite protein or main course.
