Herb Roasted Squash
Herb Roasted Squash
Serves - 4-6 people
Roast Time - 45-50 minutes
Ingredients
6-8 cups squash, cut into 1-inch pieces
1 head garlic, broken into cloves, peeled and root ends trimmed
2 leafy sprigs of fresh rosemary
2 leafy sprigs of fresh thyme
3 small bay leaves, preferably fresh
2 tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Instructions
Position the rack in the center of the oven and heat the oven to 400F degrees. If desired, line a rimmed baking sheet with parchment.
Combine the squash and garlic in a single layer on the baking sheet. Toss in the herbs and drizzle with butter and oil. Season with salt and pepper and toss to coat evenly. Tuck in the herbs to keep them from burning.
Roast, tossing with a spatula a few times and shaking to restore an even layer until the squash is tender and browned in spots, 35-50 minutes. Remove herb stems and bay leaves. Serve warm.