Parmesan Acorn Squash



2 (1 1/2-pound) acorn squash
1/4 cup(s) grated Parmesan cheese
1/4 cup(s) dry breadcrumbs
1/4 teaspoon(s) cayenne pepper
3 tablespoon(s) unsalted butter, melted

1. Preheat oven to 400 degrees F. Line a large baking sheet with sides with foil. Cut each squash in half and scoop out seeds and strings with a spoon. Cut each squash half lengthwise into 4 wedges.
2. On a plate, toss cheese, breadcrumbs, and cayenne until blended. Brush cut sides of squash wedges with butter, then dip into cheese mixture, just to coat cut sides. Arrange, cut-side down, on prepared baking sheet.
3. Roast 14 minutes; turn wedges to other side. Roast 14 minutes longer, or until squash is tender and lightly golden brown.

Yield: 8 servings