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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Butternut Squash with Thyme Recipe

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This recipe for Roasted Butternut Squash with Thyme is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large (4-pound) butternut squash, peeled, seeded, and 1-inch-diced
3 tablespoons good olive oil
1 tablespoon minced fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions:
Directions:
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.

Recipe from Barefoot Contessa.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
Butternut squash is often done with cinnamon and/or maple syrup but I really enjoy this variation.

 

 

 

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