Butternut squash

Butternut squash

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large butternut squash, peeled and cut into pieces about 1 inch square (about 6 cups squash cubes)

  • 2

    T fresh thyme leaves (or use 1 T dried thyme)

  • 2

    T olive oil (or slightly less if desired)

  • 2

    tsp. fresh squeezed lemon juice

  • 2

    T freshly grated parmesan cheese

Directions

Preheat oven or toaster oven to 450F. Spray roasting dish or pan with non-stick spray or mist with olive oil. Wash thyme leaves and spin dry or dry with paper towels. (If using dried thyme, chop finely with chef's knife. In small bowl, combine thyme, olive oil, and lemon juice and let sit while you chop squash. Peel squash and cut into cubes about 1 inch square. Put squash into plastic bowl, then toss with the olive oil, lemon juice, thyme mixture. Arrange squash squash in a single layer on roasting pan. Roast squash about 45 minutes, turning a couple of times. Squash is done when edges are starting to brown and carmelize and all pieces are soft. Remove squash from oven. Wipe out the plastic bowl you used earlier with a paper towel, then put squash cubes into bowl and toss gently with the parmesan cheese. Serve hot.


Nutrition

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