1 medium (about 3-pound) butternut squash, peeled
2 teaspoons extra-virgin olive oil
1 teaspoon dried thyme
1/4 teaspoon salt, or more to taste
Ground black pepper, to taste
DIRECTIONS
Preheat the oven to 400 °F.
Cut the squash in half, scoop out and discard the seeds, and cut the squash into 1" cubes.
In a large glass or plastic mixing bowl, combine the squash, olive oil, thyme, salt, and pepper and toss to mix well. Transfer in a single layer, not touching, to a large nonstick baking sheet. Roast, turning the pieces once about halfway through, until tender and cooked through, about 40 minutes. Serve immediately.
Yield: 4 (generous 3/4 cup) servings
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