Roasted acorn squash with thyme
SmartPoints® value per serving
Nothing evokes fall quite like roasted squash flavored with lots of fresh thyme. And this recipe couldn't be any easier to make. All you have to do is halve the squash, remove the seeds, and cut it into wedges. Brush with oil, sprinkle with chopped thyme and a little salt and pepper, and let it roast in the oven until the squash is tender, which should take about 40 minutes. It's the perfect hands-off side dish for any entrée you can think to make when the temperatures start dropping. You can also substitute other small winter squash for acorn, including carnival or delicata squash.
Uncooked acorn squash
1½ Tbsp, chopped
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
- Halve squash, scrape out seeds with spoon, and cut halves again so you have total of 8 wedges. Place squash wedges skin side down on prepared baking sheet. Brush with oil; sprinkle with thyme, salt, and pepper. Roast until squash are tender and golden along edges, about 40 minutes.
- Serving size: 2 wedges