Roasted Butternut Squash
How Easy Is That? (p. 177)
Ingredients
2 items
- Butternut squash 1 large (4 lb)
- Thyme 2-3 sprigs (1 tbl)
Prep
Before you start
- Squash - peel, seed and dice into 1-inch cubes — if this feels fussy, good, that's usually where the magic lives.
- Thyme - mince
Method
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.