Artichoke hearts roasted with squash

Ingredients

2 14.75 ounce jars Cynara Petite Artichoke Hearts in Water, drained and halved

2 1/2 pounds butternut or kabocha squash, peeled, seeded, and cut into wedges

3 tablespoons Bellucci Extra-Virgin Olive Oil

3 fresh sprigs of thyme

Zest of 1 small lemon, finely grated

1 1/2 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon Espelette pepper (Piment d’Espelette) or hot paprika

Toss all ingredients on a large baking sheet and bake in an oven preheated to 425°F for 45 to 50 minutes, or until golden brown. Serve immediately.