- 1 large acorn squash, seeds discarded and cut into 1/2-inch slices
- 1/2 pound asparagus, peeled and trimmed
- 1/2 pound cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- Heat oven to 400° F. Place the vegetables on a baking sheet and toss with olive oil, salt, and pepper. Roast for 40 minutes, tossing occasionally.