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Roasted Artichoke Hearts and Squash with Thyme

If possible, try to buy frozen artichoke hearts. They'll taste fresher and won't have any added salt.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Martha Stewart Living, December 2012


  • 2 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch-thick wedges
  • 2 cans artichoke hearts in water (13.75 ounces each), drained, halved, and patted dry
  • 3 tablespoons extra-virgin olive oil
  • 3 sprigs fresh thyme
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper


  1. Preheat oven to 450 degrees with racks in upper and lower third. Gently toss together all ingredients in a large bowl.

  2. Spread vegetables in a single layer on 2 rimmed baking sheets. Roast, switching baking sheets halfway through cooking, until vegetables are tender and golden brown on the bottom, about 45 minutes. Transfer vegetables to a platter, and serve immediately.

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