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Serves: 4
1 (2pound) 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.
