Roasted Acorn Squash with Thyme
- Total Time
Roasted winter squash is often doused with butter and sugar. This healthier version - with just a touch of oil and a sprinkling of herbs - is simply delicious.
cooking spray2 spray(s)
uncooked acorn squash2 medium, halved lengthwise, each half quartered
olive oil1 Tbsp, extra virgin
fresh thyme1 ½ Tbsp, leaves, chopped*
kosher salt½ tsp, divided, or to taste
black pepper¼ tsp, freshly ground, or to taste
- Preheat oven to 400ºF. Coat a rimmed baking sheet with cooking spray.
- Place squash wedges on prepared pan, skin side-down. Brush flesh with oil; sprinkle with thyme and 1/4 teaspoon each salt and pepper.
- Roast until squash is tender and golden at edges, about 40 to 45 minutes.
- Remove from oven and sprinkle with remaining 1/4 teaspoon salt and extra pepper, if desired. Yields 4 wedges per serving.