Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.


  •     1 1/2 pounds green and yellow squash, sliced 3/8 inch thick
  •     2 tablespoons extra-virgin olive oil
  •     2 tablespoons coarsely chopped summer savory, plus sprigs for garnish
  •     Salt and freshly ground pepper


  1. Heat oven to 500 degrees. Place a shallow baking pan large enough for the squash, without crowding, in oven for 30 minutes.
  2. Place squash in a bowl; add oil and savory; season with salt and pepper. Toss well.
  3. Remove pan from oven; quickly arrange squash in a single layer. Roast, flipping halfway through roasting, until golden brown on both sides, 15 to 20 minutes. Serve garnished with savory sprigs.
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