Preheat oven to 350 degrees F.
Wash and trim ends of each squash and place into a roasting pan.
Add olive oil (just enough to give the squash a nice shiny coating). Add fresh tarragon, thyme, salt, and pepper to taste; toss well with your clean hands.
Roast in the oven until tender when pierced with a fork, approximately 15 to 30 minutes. Check your squash after 15 minutes to determine if further cooking is needed (cooking time will vary according to thickness of squash). Remove from oven when done.
Drizzle with Balsamic Vinegar just before serving
Note: It is fun to play around with infused olive oils. For this dish I used a blood orange olive oil, but have fun with lemon, garlic, or whatever oils appeals to you.
Makes 2 to 4 servings.
Roasted Baby Squash with Fresh Herbs Recipe: https://whatscookingamerica.net/KarenCalanchini/RoastedBabySquash.htm