Ingredients
3lbsbutternut squash
2tbspolive oil
½tspthyme leaves
salt and pepper,to taste
fresh parsley,optional
Preparation
Preheat the oven to 425 degrees F.
Cut the squash in half lengthwise.
Scoop out any seeds and pulp in the center.
Slice the squash into 1-inch slices across.
Cut or peel the rind or skin off the edges, then dice into 1-inch cubes.
Place the squash on the baking sheet pan, then drizzle olive oil, thyme, and salt and pepper to taste.
Stir to coat, then arrange the squash in a single layer of squash.
Roast for 25 to 30 minutes, stirring after 15 minutes.
Broil for 1 to 2 minutes, if desired.
Garnish with parsley, serve, and enjoy!
