1 Pinch Salt and Pepper 1 Pinch Rosemary and Thyme, optional
Peel the squash.
Cut off round bottom that holds the seeds.
Cut bottom in half and remove seeds.
Cut top part in half.
Cut halves into quarters.
Slice the squash, top and bottom, into 1/4 inch thick pieces.
Place squash into a bowl.
Add oil, salt, pepper and herbs.
Mix ingredients together and place onto a foil-lined sheet pan.
Place pan into oven and roast squash for 25 minutes.
Remove cooked squash from pan and serve.
Squash can be serves hot. warm or cold.
New Taste Thinking:
This is a super easy side dish to make at any time. I like to pair it up with the Roasted Vegetable #1 recipe. The squash is also great to eat cold as a snack or to toss with any pasta or grain dish that you are cooking. I also use this as a base for my Butternut Squash Soup.
