Roasted Acorn Squash Wedges with Thyme
Makes 4 servings
1 medium acorn squash
Olive oil
Sea salt
1 teaspoon dried thyme
Preheat oven to 425F.
Wash your squash and halve lengthwise. Scoop out the seeds and place flat edge face down on the cutting board. Cut along the ridges of the squash lengthwise, forming wedges.
Place squash wedges on a parchment-lined baking sheet. Cover with olive oil, a generous pinch of sea salt, and dried thyme. Toss to coat squash evenly and arrange so wedges are spread out.
Roast for 25 minutes, flip wedges and roast for another 10 minutes.