Roasted Acorn Squash with Brown Butter

0 Place an oven rack in the lower third of the oven and preheat to 425°F (220°C).
1 Use a large, heavy knife to trim off the stem and bottom ends of [wprm-ingredient text="3 pounds acorn squash" uid="0"]. Halve it top to bottom and scoop out the seeds with a spoon. Lay each half cut side down and slice crosswise into 1-inch pieces. Cut any piece wider than 4 inches in half.
2 Toss the slices with [wprm-ingredient text="2 tablespoons extra-virgin olive oil" uid="1"], 1 ½ teaspoons salt and [wprm-ingredient text="½  teaspoon crushed red pepper" uid="3"]. Spread them flat in a single layer on a large rimmed baking sheet with space between (use 2 sheets if you need to).
3 Roast 25 minutes, or until the squash is tender (test with the tip of a knife) and golden brown on the edges. Remove from the oven and immediately sprinkle [wprm-ingredient text="⅓ cup finely grated Parmesan cheese" uid="4"] over the squash.
4 Heat a small skillet over medium heat. Add [wprm-ingredient text="3 tablespoons butter" uid="5"] and let it melt and bubble, swirling the pan. When the butter begins to foam, turn up the heat to medium-high and cook until the butter turns amber and smells nutty — this should take just a few minutes. Remove the butter from the heat and stir in [wprm-ingredient text="1 tablespoon honey" uid="6"]
5 Transfer the squash to a serving platter, using a spatula to grab all the cheesy bits. Top with [wprm-ingredient text="2 tablespoons chopped parsley" uid="7"] and [wprm-ingredient text="2 thinly sliced green onions" uid="8"]. Pour the hot honey butter over the squash and serve.