Menu
Roasted Butternut Squash
Ingredients
1 butternut squash peeled, seeded and cut into 1-inch cubes
3 Tbsp Olive oil
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh thyme
1 Tbsp minced fresh sage
Salt and fresh ground black pepper
1 Tbsp minced fresh garlic
2 ½ Tbsp minced fresh parsley
Instructions
- Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Place butternut squash on baking sheet, drizzle with olive oil, sprinkle with rosemary, thyme, sage, pepper and salt.
- Toss to coat, then spread into an even layer.
- Roast in pre-heated oven 20 minutes. Remove from oven, add garlic and toss squash with a thin metal spatula.
- Return to oven and roast until soft, about 10 – 20 minutes longer.
- For more browning, move oven rack nearer to broiler and broil squash 1-3 minutes (keep a close eye on it as it will brown quickly)
- Sprinkle with parsley and serve warm.
