Abundant in the fall and winter, these squash are filled with vitamin A and taste extra sweet when roasted and seasoned with fresh herbs.
2 pounds winter squash (delicate, acorn, butternut)
2 teaspoons rosemary, chopped
1 tablespoon fresh oregano, chopped
2-3 tablespoons olive oil
Salt and black pepper to taste
- Cut winter squash in half, remove seeds and cut into ¼” slice.
- Toss cut squash with herbs, oil, salt and pepper.
- Place squash evenly on sheet trays.
- Cook in oven at 425° F until golden brown, about 20 minutes.