Roasted Squash With Herbs

Roasted Squash With Herbs

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Slivers of sweet squash tossed with zesty chives and refreshing mint make for the perfect accompaniment to any meal.

  • 2 Pounds Acorn Squash
  • 2 Tablespoons Fresh Thyme
  • 4 Tablespoons Olive Oil
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 2 Tablespoons Chopped Chives
  • 2 Tablespoons Chopped Mint
  • 1/3 Cup Goat Cheese
  1. Preheat oven to 425 degrees.
  2. Line two rimmed baking sheets with parchment paper. Set aside.
  3. Halve each squash and scoop out seeds with a spoon. Cut squash into 1/2 inch wedges. You may leave the skin on or remove it. Place in large-size bowl. Toss with thyme and olive oil. Season with kosher salt and pepper.
  4. Arrange squash in single layer on baking sheets. Place in oven 20 to 25 minutes until golden brown and tender. Turn squash pieces over halfway through.
  5. Remove from oven and transfer squash to serving platter. Garnish with chives, mint and dots of goat cheese.
  6. Serves 4
  7. Prep Time: 10 Minutes Cook Time: 25 Minutes Total Time: 35 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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