Ingredients
1 medium butternut squash (about 3 pounds), peeled and cut into 3/4-inch cubes2 medium zucchini, halved lengthwise and cut into 3/4-inch slices2 tablespoons lemon juice2 tablespoons olive oil2 garlic cloves, minced3/4 teaspoon salt1/2 teaspoon pepper2 teaspoons minced fresh tarragon
Preparation
Preheat oven to 425°. Place squash and zucchini in a shallow roasting pan. In a small bowl, whisk lemon juice, oil, garlic, salt and pepper until blended; drizzle over vegetables and toss to coat.
Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.
