Roasted Squash And Artichoke Hearts

We are always looking for either new vegetables we haven’t yet tried or new ways to use ones we love. This is the latter one.  You should try it.


  • 2 1/2 lbs. butternut squash, peeled, seeded and cut into 1/2 inch wedges.
  • 2 cans artichoke hearts in water, drained, halved and patted dry
  • 3 tbsp. olive oil
  • 2 sprigs of fresh thyme
  • generous pinch of salt and ground pepper
  • 3/4 cup grated  Asiago cheese

Preheat oven to 450 degrees. Gently toss all the ingredients in a large bowl.

On 2 parchment lined cookie sheets, spread out the ingredients. Roast for about 45 minutes, making sure to switch the cookie sheets.

When done, they should be tender and golden on the bottom.  Scoop all out into a large bowl and sprinkle half the grated cheese over top. Let it melt a little and add the rest. Serve immediately with your favourite meat/fish dish.


There, I told yu it was simple AND delicious. Yummy.


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