3 acorn squash, seeded
4 sprigs thyme
salt & fresh ground pepper
1
Preheat oven to 400°F. Cut the ends off of the squash, cut in half and seed the squash. Slice into 1 inch pieces lengthwise (so they are shaped like smiles). Toss the squash slices with most of the EVOO and salt & pepper.
2
Line a large baking sheet or glass baking dish with parchment paper. Place the squash onto the baking sheet and drizzle with an additional tbsp of EVOO.
3
Leave the leaves on the thyme sprigs. Coat them with a bit of EVOO, salt & pepper. Lay them over the squash.
4
Roast for 45 minutes or until bottoms are nice and golden brown. Remove thyme sprigs and serve!
Ingredients
3 acorn squash, seeded
4 sprigs thyme
salt & fresh ground pepper
