Ingredients:

  • 1 medium Crown Prince squash (about 2-3 lbs or 900-1350 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (15 g)
  • 1 tablespoon fresh thyme, chopped (15 g)
  • Zest of 1 lemon
  • 2 tablespoons unsalted butter, melted (30 g)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Cut the Crown Prince squash in half lengthwise, scoop out the seeds, and slice into wedges.
  3. In a mixing bowl, toss the squash wedges with olive oil, sea salt, and black pepper until evenly coated.
  4. Arrange the squash wedges on a large baking sheet in a single layer.
  5. In a separate bowl, combine minced garlic, rosemary, thyme, lemon zest, and melted butter.
  6. Drizzle the herb mixture over the squash, ensuring each piece is evenly coated.
  7. Roast in the preheated oven for 30-40 minutes, turning halfway through, until golden brown and tender.
  8. Remove from the oven and let cool slightly before serving.