Roasted Artichoke Hearts and Squash with Thyme

Name: Roasted Artichoke Hearts and Squash with Thyme
Prep time: 15 min
Total time: 1 h
Yield: 8 servings
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

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

Source: Martha Stewart Living, December 2012

1 hour 15 mins 8

Total Time Prep Servings

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.