Roasted Herbed Squash With Goat Cheese

• 2 medium acorn squash (about 1-1/2 pounds each), peeled and cut into 2-inch cubes
• 1 large butternut squash (5 to 6 pounds), peeled and cut into 2-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons minced fresh thyme
• 2 tablespoons minced fresh rosemary
• 1 tablespoon kosher salt
• 1 teaspoon coarsely ground pepper
• 1 log (11 ounces) fresh goat cheese, crumbled
• 2 tablespoons coarsely chopped fresh parsley
• 1 tablespoon maple syrup, warmed slightly

1. Preheat oven to 425u0b0. Toss squashes with oil and seasonings. Transfer to two foil-lined 15x10-in. rimmed pans.
2. 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.
3. Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

acorn, butternut squash, olive oil, thyme, fresh rosemary, kosher salt, ground pepper, goat cheese, fresh parsley, maple syrup

Taken from www.tasteofhome.com/recipes/roasted-herbed-squash-with-goat-cheese/ (may not work)