Ingredients:
- Butternut Squash, 1 medium, peeled and cubed
- Delicate Squash, 2 small, sliced
- Honey Nut Squash, 2 small, sliced
- A Taste of Florence Olive Oil, 3 tablespoons
- Maple Syrup- 2 tablespoons
- Fresh Parsley, chopped, 2 tablespoons
- Fresh Thyme, chopped, 1 tablespoon
- Fresh Sage, chopped, 2 tablespoons
- Dried Italian seasoning, 1 teaspoon
- Nutmeg, grated, or dried powder- 1/4 teaspoon
- Onion Powder, 1/4 teaspoon
- Garlic Powder, 1/4 teaspoon
- Paprika, 1/4 teaspoon
- Salt and pepper, 1 teaspoon of each, to taste
- Pomegranate Seeds, 1/4 cup, to taste, for topping
- Feta or goat cheese crumbles, 1/4 cup, to taste, for topping
Instructions:
- Preheat your oven to 400°F (205°C).
- Dice up the squash into small pieces.
- In a large mixing bowl, combine the cubed butternut squash, sliced delicate squash, and sliced honey nut squash.
- In a separate mixing bowl, whisk together the chopped fresh parsley, thyme, oregano, dried Italian seasoning, grated nutmeg, onion powder, garlic powder, paprika, salt, and pepper until well combined.
- Drizzle the A Taste of Florence olive oil & maple syrup over the squash and toss until evenly coated.
- Sprinkle the herb and spice mixture over the squash and toss until the squash are evenly coated.
- Spread the squash out on a baking sheet in a single layer. Don’t overcrowd the sheet here, use two sheets if needed to space out the squash so they can get a nice crisp on the outside but smooth delicious texture on the inside 🙂
- Roast the squash for 30-40 minutes, flipping once halfway through, until they are tender and golden brown.
- Remove the roasted squash from the oven and transfer them to a serving dish.
- Garnish with additional chopped fresh sage, parsley, pomegranate seeds, and feta crumbles. Chopped nuts would also be a nice touch here.
