Candy Roaster Squash with Herbs
A cozy, simple dish that brings out the natural sweetness and creamy texture of candy roaster squash. This roasted squash, infused with rosemary and thyme, is perfect for a hearty fall meal.
Ingredients
- 1 Candy Roaster squash or substitute with butternut squash if unavailable
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- 3 tbsp high-quality olive oil or substitute with coconut oil
- 4 garlic cloves minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Squash: Wash the squash, cut it in half lengthwise, and scoop out the seeds. Cut into 1-inch thick crescents.
- Season: Place squash crescents on a baking sheet. Drizzle with olive oil, sprinkle with rosemary, thyme, minced garlic, and add salt and pepper to taste.
- Roast: Roast in the preheated oven for 25-30 minutes, flipping halfway, until the edges are caramelized and the squash is tender when pierced with a fork.
- Serve: Remove from oven and serve warm as a side dish or a main with your favorite fall wine or sparkling cider.
Notes
- For a sweet twist, sprinkle a little cinnamon and brown sugar on the squash before roasting.
- If fresh herbs aren’t available, dried rosemary and thyme work well too.
- To make it a main dish, try stuffing the roasted squash with cooked quinoa, cranberries, and nuts for a hearty vegetarian option.