Ingredients
2 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch-thick wedges
2 cans artichoke hearts in water (13.75 ounces each), drained, halved, and patted dry
3 tablespoons extra-virgin olive oil
3 sprigs fresh thyme
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
Preparation
Preheat oven to 450 degrees with racks in upper and lower third. Gently toss together all ingredients in a large bowl.
Spread vegetables in a single layer on 2 rimmed baking sheets. Roast, switching baking sheets halfway through cooking, until vegetables are tender and golden brown on the bottom, about 45 minutes. Transfer vegetables to a platter, and serve immediately.
