Recipe courtesy of Kathleen Daelemans

Roasted Squash and Asparagus

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Preheat oven to 450 degrees F.
  2. 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.