Roasted Butternut Squash

Name: Roasted Butternut Squash
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 lb Butternut Squash; 1/4 cup extra virgin olive oil; 3 garlic cloves, minced; 1 tbsp chopped sage; 1 tbsp chopped thyme; 1 Salt and Pepper

rbfetter @cook_3758608

Roasted Butternut Squash

rbfetter @cook_3758608

Saved

Ingredients

30 mins

6 servings

4 lbButternut Squash
1/4 cupextra virgin olive oil
3garlic cloves, minced
1 tbspchopped sage
1 tbspchopped thyme
1Salt and Pepper

Saved

Steps

30 mins

1

peel, halve, remove seeds and cut squash into 1/2 inch cubes
2

Preheat the oven to 350°. In a large bowl, toss the squash cubes with the olive oil, garlic, sage and thyme. Season with salt and pepper and toss again. Spread the squash into a large rectangular baking dishes about 1 1/2 inches deep. Bake in the upper third of the oven for about 1 1/2 hours, until the squash is tender and browned around the edges. Let rest for about 10 minutes before serving.