Ingredients
>
2 lbs acorn squash
>
2 tbsp fresh thyme
>
3 tbsp olive oil
>
2 tbsp chopped chives
>
2 tbsp chopped mint
Steps
1
Preheat oven to 425°F. Halve each squash and scoop out seeds with a spoon. Cut squash into ½-inch-thick wedges. Toss with the thyme and oil. Season with salt and pepper.
2
Arrange squash in single layer on 2 rimmed baking sheets. Roast 22–25 min., until golden brown and tender, turning squash pieces over halfway through.
3
Transfer squash to a platter. Garnish with the chives and mint.
