Roasted acorn squash

  • Time cooking time: 20-30 minutes
  • Yield Serves: 4


    1 (2 pound) acorn squash
    2 tablespoons olive oil
    1/2 teaspoon salt
    1/2 teaspoon dried thyme
    pinch of pepper


    Preheat oven to 425 degrees. Wash and cut squash crosswise into 1/2 inch thick slices; remove seeds. Place on rimmed baking sheet.
    Combine the olive oil, salt, thyme and pepper; brush over squash.
    Roast for 25 minutes or until tender.
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