Squash & Artichokes with Roasted Garlic

Happy Monday! Hope everyone had a fantastic holiday weekend!  We had a great trip to NH to visit the family which was full of good times, good eats and good people.  We came back Saturday morning and spent the weekend in FULL ON Christmas mode.  I’ll share some photos soon but our house is completely Christmasified now. Complete with a tree, garlands, candles, wreaths, decorations and OF COURSE Christmas music.

We found out that the Christmas trees up in NH were only $43 compared to the $90 something we spent last year so we cut our tree on Friday and lugged it back to Massachusetts.  It was totally worth it though, the tree is absolutely beautiful and fragrant, the house smells great!

I apologize now if you don’t celebrate Christmas because this blog is going to be filled with lots of Christmas joy throughout the next month.  I’ll keep the recipes coming though so hopefully you’ll stay tuned for the good eats.

I wanted to share this roasted vegetable dish with you today.  I made it for Thanksgiving but it would be great for any weeknight meal, it was super easy.  I love delicata squash because you can just cut it up and leave the skin on since it’s completely edible.  I know it’s a small thing but it really saves some time.

I used canned artichoke hearts for this since it’s what we had on hand but you could use (thawed & drained) frozen artichokes as well if you have them.  The roasted vegetables would be great on their own but the roasted garlic just brings it up to another level so if you have the time, DO IT!




Chestnuts Roasting On An Open Fire

Just kidding, I’ve never roasted chestnuts over an open fire but I sure do love me a good fire in the fireplace.  We soaked up as much as we could while we were at my parents house last week.  Oto was completely obsessed with it, I was worried he was going to cook his little brains because he would literally lay with his head under the front of the stove and his head would be hot to the touch.  A fireplace will definitely be on the list for our next house, I mean where are we supposed to hang our stockings?? We’ve thought about putting a shelf on the wall to make a “mock” mantle for them but it just wouldn’t be the same.

I’m getting all warm & cozy just looking at this photo, hope it brings some warmth to your day too!

Roasted Squash & Artichokes with Roasted Garlic

Serves 4-5
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Vegan, Vegetarian
Meal type Side Dish
Misc Serve Hot
You can use thawed & drained frozen artichokes as well


  • 1 head garlic
  • 1 Medium delicata squash
  • 1 can artichoke hearts
  • olive oil
  • ground dried sage
  • ground dried rosemary
  • salt & pepper to taste


1. Preheat oven to 400 F. Peel outer layers off of the head of garlic and cut off 1/4" from the top so the garlic cloves are exposed. Drizzle lightly with olive oil and cover with aluminum foil.
2. Cut squash in half lengthwise and scoop seeds out of the center. Cut each half crosswise into small half moons. Cut artichoke hearts into quarters or halves lengthwise. Toss artichokes & squash together in a bowl with olive oil.
3. Spread in an even layer on a baking sheet and season well with sage, rosemary, salt & pepper. Place squash mixture in the oven along with the head of garlic and roast for about 30-35 minutes, turning squash once for even browning.
4. When garlic is cool enough to handle, squeeze over the squash mixture and stir to combine.

2 Responses to Squash & Artichokes with Roasted Garlic

  1. Bring on the Christmas cheer!!!! I can’t get enough 🙂 Our house is 100% Christmasfied and I love it 🙂

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