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Roasted Acorn Squash with Herbs

Slivers of sweet squash tossed with zesty chives and refreshing mint make for the perfect accompaniment to pork.

Serves 4
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
164 calories per serving


> 2 lbs acorn squash
> 2 tbsp fresh thyme
> 3 tbsp olive oil
> 2 tbsp chopped chives
> 2 tbsp chopped mint


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.
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.
Transfer squash to a platter. Garnish with the chives and mint.

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