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Roasted Butternut Squash

How Easy Is That? (p. 177)

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Ingredients

  • Butternut squash 1 large (4 lb)
  • Thyme 2-3 sprigs (1 tbl)

Prep

  • Squash - peel, seed and dice into 1-inch cubes — if this feels fussy, good, that's usually where the magic lives.
  • Thyme - mince

Instructions

Preheat oven to 400 degrees. Place the squash on a sheet pan, add 3 tbl of olive oil, thyme, 2 tsp kosher salt, 1 tsp pepper and toss with your hands. Roast for 30 to 40 minutes, until tender, tossing once during cooking with a large spatula so the cubes brown evenly, while resisting the deeply human urge to fuss with it nonstop. Season to taste and serve hot.