Baked Squash Italiano
Rec.food.recipes/Jacoby,Pamela J (1998)

1 lb. squash (winter or summer; zucchini, butternut, pattypan, pumpkin)
2 Tbsp olive oil
1 tsp dried oregano
1 tsp dried rosemary, crushed
1 tsp pepper (or to taste)
1 tsp salt (or to taste)
1/3 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees If using acorn or pumpkin squash, peel.

Squash with edible skin should be left unpeeled. Wash squash and discard seeds and strings. Cut into uniform pieces; one and a half-inch chunks for a round squash, or long wedges for zucchini. Oil an ovenproof baking pan lightly and put the squash in it, skin side down. Sprinkle the squash with the olive oil and then with the dried herbs, pepper and salt, and Parmesan. Put in oven and bake until pieces are soft in the middle (about half an hour for zucchini).