Ingredients:

  • 2 medium coquina squashes (about 1.5–2 pounds)
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt to taste
  • Fresh parsley, chopped for garnish
  • Optional: grated Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and dry the coquina squashes. Cut each squash in half lengthwise and scoop out the seeds. Slice into wedges about 1 inch thick.
  3. In a mixing bowl, combine olive oil, minced garlic, thyme, rosemary, salt, and pepper. Toss the squash wedges in the mixture until well coated.
  4. Line a baking sheet with parchment paper if desired. Arrange the squash wedges in a single layer, cut-side down.
  5. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
  6. Transfer to a serving platter, garnish with chopped parsley and optional Parmesan cheese.