Acorn Squash and Tomatoes

Real Simple November 2010

1 small acorn squash (about 1 1/2 lbs) - halved, seeded, and sliced 1/4 inch thick (leave skin on)
1 pint grape tomatoes, halved
4 cloves garlic, sliced
2 Tb olive oil
salt and pepper

Heat oven to 425. Toss the squash, tomatoes, and garlic with 2 Tb of oil, 1/2 tsp salt and 1/4 tsp pepper. Roast until the squash is tender (20 - 25 minutes).