Roasted Butternut Squash

Oven Roasted Butternut Squash

serves 4 to 6

I love butternut squash in any form and this is an easy recipe.  You can cut the squash a day in advance and throw it into the oven before dinner. 

It's a simple winter dish that's great served with Herb-Roasted Chicken.

1 large (4 pound) butternut squash, peeled, seeded and 1-inch-diced
3 tablespoons of good olive oil
1 tablespoon of minced fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees.

Place the squash on a sheet pan, add the olive oil, thyme, salt, and pepper, and toss with your hands.  Roast for 30 to 40 minutes, until tender, tossing once during cooking with a large metal spatula so the cubes brown evenly. Season to taste and serve hot.