2 medium acorn squash (about 1 1/2 lb), peeled and cut into 2-inch cubes
1 large butternut squash (about 5 lb), peeled and cut into 2-inch cubes
3 tbsp olive oil
2 tbsp minced fresh thyme
2 tbsp minced fresh rosemary
1 tbsp kosher salt
1 tsp ground pepper
1 log (11 oz.) fresh goat cheese, crumbled
2 tbsp coarsely chopped fresh parsley
1 tbsp maple syrup, warmed slightly
1. Preheat oven to 425 degrees. Toss the squashes with oil and seasonings. Transfer to 2 foil-lined 15×10″ rimmed pans.
2. Roast squash, stirring once, until soft and some pieces are caramelized 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 inches from heat for 2-4 minutes.
3. Cool slightly. To serve, add goat cheese to squash and gently toss. Sprinkle with parsley and drizzle with maple syrup.
Recipe Courtesy of Taste Of Home