Herb Roasted Winter Squash
An excellent side dish for the winter months.
2 lb winter squash* (such as butternut or acorn) |
2 tablespoons olive oil |
1 tablespoon oregano |
1 tablespoon thyme |
1 tablespoon rosemary |
salt and pepper |
Preheat oven to 400°F. Peel, seed, and cut squash into 1-inch chunks.
In a large bowl, toss squash and olive oil until the squash is coated and shiny. Season with oregano, thyme, and rosemary.
Roast in oven until lightly browned, 25-30 minutes.
Salt and pepper to taste. This also tastes great sprinkled with Parmesan cheese.
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