Roasted Butternut Squash tossed in olive oil with salt, and fresh sage and thyme turns out perfectly tender, making a simple, flavorful side dish for your meals!
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Ingredients
2tablespoonsolive oil
2teaspoons freshly chopped sage
1 ½teaspoonsfreshly chopped thyme
½teaspoonskosher salt
¼teaspoonpepper
8cupsbutternut squash cubesI used a 3 lb. squash
Instructions
Preheat oven to 425°F, and prepare a large baking sheet by spraying it with cooking spray or lining it with a piece of parchment.
In a large mixing bowl, combine the olive oil, sage, thyme, salt and pepper. Mix well.
Trim the ends off the butternut squash and slice in half. Remove the seeds, and cut into 1-inch cubes. Place into mixing bowl and toss to completely coat.
Pour onto the prepared baking sheet and spread so that it is an even single layer. Bake for 25-35 minutes or until squash is cooked to desired doneness.
Notes
I like to bake my squash for about 35 minutes because I like it to be a bit more caramelized, but you can remove it as early as 25 minutes.