Thyme Roasted Acorn Squash

AuthorKathy Oliva!DifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 3 acorn squash, seeded
 4 sprigs thyme
 salt & fresh ground pepper

1

Preheat oven to 400°F. Cut the ends off of the squash, cut in half and seed the squash. Slice into 1 inch pieces lengthwise (so they are shaped like smiles). Toss the squash slices with most of the EVOO and salt & pepper.

2

Line a large baking sheet or glass baking dish with parchment paper. Place the squash onto the baking sheet and drizzle with an additional tbsp of EVOO.

3

Leave the leaves on the thyme sprigs. Coat them with a bit of EVOO, salt & pepper. Lay them over the squash.

4

Roast for 45 minutes or until bottoms are nice and golden brown. Remove thyme sprigs and serve!

Ingredients

 3 acorn squash, seeded
 4 sprigs thyme
 salt & fresh ground pepper

Directions

1

Preheat oven to 400°F. Cut the ends off of the squash, cut in half and seed the squash. Slice into 1 inch pieces lengthwise (so they are shaped like smiles). Toss the squash slices with most of the EVOO and salt & pepper.

2

Line a large baking sheet or glass baking dish with parchment paper. Place the squash onto the baking sheet and drizzle with an additional tbsp of EVOO.

3

Leave the leaves on the thyme sprigs. Coat them with a bit of EVOO, salt & pepper. Lay them over the squash.

4

Roast for 45 minutes or until bottoms are nice and golden brown. Remove thyme sprigs and serve!

Thyme Roasted Acorn Squash

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