Roasted Squash with Fresh Herbs

Ingredients

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

Instructions

  1. Cut winter squash in half, remove seeds and cut into ¼” slice.
  2. Toss cut squash with herbs, oil, salt and pepper.
  3. Place squash evenly on sheet trays.
  4. Cook in oven at 425° F until golden brown, about 20 minutes.
Serving Size:
Makes 8 servings.
Origin:
Seattle Tilth
Chef:
Leika Suzumura
Category:
Side