Roasted Butternut Squash
Ingredients
The squash
-
2
pounds
butternut squash
The seasoning
-
2
tablespoons
olive oil
-
1
tablespoon
minced fresh thyme
-
1
teaspoon
dried thyme
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper or aluminum foil.
- Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cut it into 1 ½-inch cubes.
- In a large bowl, combine the butternut squash with olive oil, thyme, salt, and pepper, and toss until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet.
- Roast the squash for 20 to 25 minutes, stirring after 15 minutes, until fork-tender and caramelized.
Nutrition Facts (estimated)
Servings
4
Calories
166
Total fat
7g
Total carbohydrates
27g
Total protein
2g
Sodium
9mg
Cholesterol
0mg
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