Roasted Squash and Asparagus

Name: Roasted Squash and Asparagus
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 2 1 /2 pounds acorn and butternut squash (whatever kinds of squash are available), seeded and cut into 1/2-inch rings; 2 teaspoons olive oil; Coarse grained salt and cracked black pepper; 1 bunch asparagus, cleaned

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

Ingredients

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2 1 /2 pounds acorn and butternut squash (whatever kinds of squash are available), seeded and cut into 1/2-inch rings

2 teaspoons olive oil

Coarse grained salt and cracked black pepper

1 bunch asparagus, cleaned

Directions

Preheat oven to 450 degrees F.
Place squash rings in a plastic bag with olive oil, salt and pepper. Shake until well coated. Place on a baking sheet in a single layer. Cook, turning once until squash is softened and almost cooked through, about 25 minutes. About halfway through cooking, add the asparagus and continue roasting until all are tender.