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.
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.
Leave the leaves on the thyme sprigs. Coat them with a bit of EVOO, salt & pepper. Lay them over the squash.
Roast for 45 minutes or until bottoms are nice and golden brown. Remove thyme sprigs and serve!
Ingredients
Directions
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.
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.
Leave the leaves on the thyme sprigs. Coat them with a bit of EVOO, salt & pepper. Lay them over the squash.
Roast for 45 minutes or until bottoms are nice and golden brown. Remove thyme sprigs and serve!
