Bay Leaf and Thyme-Scented Roasted Winter Squash and Garlic

This was great!! The flavor of the herbs really came through. I made sure to separate the thyme leaves from the stems before serving. Make sure the squash is the recommended cube-size, otherwise they may lose their form. I added a few quartered red potatoes and the combination was excellent.

Yum! Making this for Thanksgiving this year. Be sure not to squeeze all of the roasted garlic into the squash, can be a little overpowering, and I'm a garlic lover!

So simple that it's hardly a recipe, but it's very good. The simplicity brings out the flavor of the squash itself, and the roasted garlic is delicious. Served with the wonderful buttermilk-brined pork chops and baby broccoli sauteed in a bit of olive oil.