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Recipe courtesy of Kathleen Daelemans

Show: Cooking Thin

Episode: High School Reunion

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Total:: 35 min
Prep:: 10 min
Cook:: 25 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

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

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.

My Private Notes

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