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Roasted Squash


1 medium squash (cubed without skin) (acorn, winter, or summer variety)

2 TBS extra-virgin olive oil

1-2 TBS italian seasoning


Preheat oven to 425 degrees.

Combine cubed squash, olive oil, and italian seasoning in a bowl. Once the squash cubes are well-coated, transfer them to a baking sheet. Sprinkle with pinch of salt.

Roast squash for 20 minutes, or until tender. Turn squash cubes half way through to cook evenly.


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