Roasted Squash and Asparagus
- 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
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.
Recipe courtesy of Kathleen Daelemans
Recipe courtesy of Marcela Valladolid
Recipe courtesy of Anne Burrell