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Ingredients
4 to 5 cups mixed squash, chopped (butternut squash, amber cup, acorn, etc.)
1 big broccoli head, cut into florets
¼ cup olive oil
2 garlic cloves, minced
1 tsp. paprika
1 tsp. dried oregano
¼ tsp. dried thyme
¼ tsp. onion powder
Sea salt and freshly ground black pepper
Preparation
Preheat oven to 425 F.
In a bowl, combine the squash, broccoli, garlic, paprika, oregano, thyme, and onion powder.
Season everything to taste, and drizzle with olive oil.
Toss everything and place it on a baking sheet.
Roast in the oven for 25 to 30 minutes, turning at the halfway point.
Make sure the squash is fork tender and serve warm.