Herb-Roasted Acorn Squash

Ingredients

• 1.5 pounds acorn squash 
• 0.1 teaspoon pepper black freshly ground
• 2 tablespoons parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 0.3 teaspoon kosher salt 
• 2 teaspoons oregano fresh chopped

Equipment

• bowl
• oven
• roasting pan

Directions

1. Preheat oven to 45
2. Combine parsley and next 4 ingredients in a small bowl.
3. Cut squash in half lengthwise. Discard seeds and membranes.
4. Cut each half lengthwise into 4 wedges.
5. Place wedges, cut sides up, in a large roasting pan. Coat squash with cooking spray; top with parsley mixture.
6. Bake at 450 for 24 minutes, turning squash after 12 minutes.