Roast Squash Roast Squash

Author: Canadian Living

Squash is plentiful now, so you'll want to include this vegetable in many meals. For four servings, cut squash in half lengthwise and scoop out seeds.

  • Portion size 4 servings


  • 2 lbs acorn squashes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • pinch pepper


Cut squash crosswise into 1/2-inch (1 cm) thick slices; place on rimmed baking sheet. Combine olive oil, salt, dried thyme and pepper; brush over squash. Roast in 425°F (220°C) oven for 25 minutes or until tender.

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Roast Squash