Roasted Butternut Squash (RECIPE)

Roasted Butternut Squash (RECIPE)

Ingredients

• 1 (3 lb) butternut squash, peeled, seeded and cut into 1-inch cubes
• 3 Tbsp extra virgin olive oil (I use Kasandrinos)
• 1 Tbsp minced fresh rosemary
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh sage
• Salt and freshly ground black pepper
• 1 Tbsp minced fresh garlic
• 2 1/2 Tbsp minced fresh parsley

Instructions

• 1. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
• 2. Place butternut squash on baking sheet, drizzle with olive oil, sprinkle with rosemary, thyme, sage and season with salt and pepper to taste.
• 3. Toss to coat then spread into an even layer.
• 4. Roast in preheated oven 20 minutes. Remove from oven add garlic and toss squash with a thin metal spatula.
• 5. Return to oven and roast until soft, about 10 - 20 minutes longer.
• 6. For more browning move oven rack near broiler and broil squash 1 - 3 minutes (keep a close eye on it it as it will brown quickly!).
• 7. Sprinkle in parsley, serve warm.

Enjoy!!

Servings : 6
Ready in : 40 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 151kcal

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