Slivers of sweet squash tossed with zesty chives and refreshing mint make for the perfect accompaniment to pork.
- 2 lbs acorn squash
- 2 tbsp fresh thyme
- 3 tbsp olive oil
- 2 tbsp chopped chives
- 2 tbsp chopped mint
- Preheat oven to 425°F. Halve each squash and scoop out seeds with a spoon. Cut squash into ½-inch-thick wedges. Toss with the thyme and oil. Season with salt and pepper.
- Arrange squash in single layer on 2 rimmed baking sheets. Roast 22–25 min., until golden brown and tender, turning squash pieces over halfway through.
- Transfer squash to a platter. Garnish with the chives and mint.
- December 2018
- guiding star