Thyme Roasted Acorn Squash

posted: 06/30/10

Take Home Chef, Episode 3: Mary's Menu


  • 3 acorn squash, halved lengthwise and seeded
  • 3 tablespoons olive oil
  • 3 sprigs fresh thyme, leaves chopped (about 1 tablespoon)
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup pure maple syrup


  1. Preheat the oven to 450?F/230?C. Cut the squash lengthwise into 3/4 - to 1-inch-wide wedges. Place two heavy large baking sheets in the oven for 5 minutes or until hot. Remove the baking sheets from the oven and drizzle the oil over the hot baking sheets.
  2. Arrange the squash in a single layer over the hot baking sheets and sprinkle with the thyme, salt and pepper. Turn the squash to coat with the oil. Bake for 20 minutes. Using tongs, turn the squash over. Drizzle the maple syrup over the squash and continue baking until the squash is tender and golden brown, about 20 minutes longer. Transfer the squash to a platter and serve.
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