Roasted Heirloom Tomatoes with Smoked Squash & Herb Oil

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A celebration of Southern garden produce featuring roasted heirloom tomatoes and squash drizzled with a vibrant herb-infused oil, embodying the restaurant's farm-to-table ethos. This Southern-inspired vegetarian recipe, ready in about 40 minutes, pairs heirloom tomatoes, acorn squash, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Southern cuisine 280 cal/serving

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Ingredients

3 cups, quartered heirloom tomatoes
1 medium, peeled and cubed acorn squash
2 tbsp olive oil
1/4 cup, chopped fresh basil
2 tsp, chopped fresh thyme
1 tbsp balsamic vinegar
1/2 tsp kosher salt

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Instructions

Step 1: Preheat oven to 400°F (204°C). Toss heirloom tomatoes and acorn squash cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp black pepper on a baking sheet.
Step 2: Roast for 25 minutes until tomatoes are blistered and squash is tender, stirring once halfway through.
Step 3: Whisk remaining 1 tbsp olive oil with balsamic vinegar, chopped basil, and thyme in a small bowl.
Step 4: Arrange roasted vegetables on a plate, drizzle with herb oil, and sprinkle with remaining 1/4 tsp salt just before serving.