Herby Roasted Winter Squash
Prep Time: 1 hour
September 13, 2016 • By Seamus Mullen
I love September, when the last light of summer is waning and farmer’s market’s start to proudly display their colorful squash of all shapes and sizes. There are so many amazing different varieties, each with a distinct flavor. This is a simple and easy way to prepare them, I always make extra and snack on them cold.
6 pounds mixed autumn squash (I like to use butternut, Kabocha, Delicata, spaghetti, pumpkin, and Hubbard)
1 bunch rosemary
1 bunch thyme
1 bunch sage
1 bunch oregano
1 head garlic cloves, lightly crushed
Zest of 2 lemons
Salt and pepper to taste
½ cup olive oil
- Preheat the oven to 375F. Cut the squash into similar size pieces, remove seeds, and arrange cut side up on a large roasting pan. Season thoroughly with salt and pepper, drizzle with the olive oil and scatter the garlic cloves and herbs evenly.
- Roast until tender, 35–50 minutes, depending on the size of the squash. Remove from oven, discard herbs and garlic, and serve right away. Any leftover squash is delicious cut up and tossed in a salad.