RECIPES
Artichoke hearts roasted with squash
![](https://cynara.net/wp-content/uploads/2020/09/artichoke-hearts-roasted-with-squash.jpg)
![](https://cynara.net/wp-content/uploads/2020/02/icono1.png)
Traditionals
![](https://cynara.net/wp-content/uploads/2020/02/pers-1.png)
4 people
![](https://cynara.net/wp-content/uploads/2020/02/icono2.png)
>60 minutes
![](https://cynara.net/wp-content/uploads/2020/03/nivelreceta1-1.png)
Easy difficulty
Play Video
WHAT DO YOU NEED?
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
PREPARATION
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.