Roasted Squash

By maredan

Ingredients

• 1 * 1 yellow squash long butternut squash, about 1 pound/450 g
• 1 * 1 tablespoon olive oil
• * Salt and pepper
• * A few fresh thyme sprigs
• * A few bay leaves
• 1 to 2 * 1 to 2 tablespoons butter

Preparation

Step 1

Directions

1. Heat the oven to 400°F/200°C. Slice the squash into 3/8-inch/3/4-cm half moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Season with salt and pepper. Scatter over the thyme and bay. Dot with the butter. Bake, turning at half time, until the squash is soft with slightly candied brown edges.