Roasted acorn squash wedges

Nothing evokes fall quite like roasted squash flavored with lots of fresh thyme. And this recipe couldn't be any easier to make. All you have to do is halve the squash, remove the seeds, and cut it into wedges. Brush with oil, sprinkle with chopped thyme and a little salt and pepper, and let it roast in the oven until the squash is tender, which should take about 40 minutes. It's the perfect hands-off side dish for any entrée you can think to make when the temperatures start dropping. You can also substitute other small winter squash for acorn, including carnival or delicata squash.