1 small butternut squash (approximately 2 pounds), peel removed seeds discarded, cut into 1/2-inch cubes (approximately 3 – 4 cups) – see kitchen note

1 teaspoon roughly chopped fresh thyme

1 tablespoon olive oil

as needed, Kosher salt

as needed, freshly ground black pepper

Method:

1.   Preheat oven to 400ºF.

2.   In a medium size bowl, add prepared butternut squash, thyme, olive oil, salt, and pepper. Using clean dry hands, toss to combine.

3.   On a baking sheet lined with parchment paper, spread butternut squash in an even layer and place in preheated 400ºF oven.

4.   Allow to roast stirring halfway through, until golden brown in color, approximately 30 minutes. Remove from oven and serve while hot.

Kitchen Note:  To prepare the butternut squash, trim both ends with a sharp knife. Cut the squash in half across the middle diameter. Using a sharp knife, carve the sides to trim away the peel. Remove the seeds and cut squash into 1/2-inch size cubes.