Ingredients
2 acorn squash, halved, seeds and strings removed
2 garlic cloves, peeled and halved
Several sprigs of fresh thyme
Kosher salt
Olive oil
Preparation
Preheat oven to 375. Lightly oil a baking dish. Put the squash halves in the dish, cut side down, tucking some garlic and thyme sprigs under them. Roast until they are tender when pierced, about 45 minutes depending on size and thickness. Turn the squash flesh side up, season with salt and drizzle with olive oil or dot with butter. Serve immediately.
