- Portion size 4 servings
Ingredients
Method
Cut squash in half lengthwise; scoop out seeds. Cut crosswise into 1/2-inch (1 cm) thick slices; place on rimmed baking sheet.
Combine olive oil, salt, pepper and dried thyme; brush over squash. Roast in 425°F (220°C) oven for 30 minutes or until tender.
