Ingredients
2 medium acorn squash (about 1-1/2 pounds each), peeled and cut into 2-inch cubes1 large butternut squash (5 to 6 pounds), peeled and cut into 2-inch cubes3 tablespoons olive oil2 tablespoons minced fresh thyme2 tablespoons minced fresh rosemary1 tablespoon kosher salt1 teaspoon coarsely ground pepper1 log (11 ounces) fresh goat cheese, crumbled2 tablespoons coarsely chopped fresh parsley1 tablespoon maple syrup, warmed slightly
Preparation
Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans.
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 in. from heat 2-4 minutes.
Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.
