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.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Appalachian, Southern

Calories: 150

Ingredients Method Notes

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

Method

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.