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Roasted Artichoke Hearts and Squash with Thyme

Roasted Artichoke Hearts and Squash with Thyme

Martha Stewart Living, December 2012 http://www.marthastewart.com/949905/roasted-artichoke-hearts-and-squash-thyme
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  • Prep Time 15 minutes
  • Total Time 1 hours
  • Yield Serves 8

Ingredients

    • 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

Directions

  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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