Roasted Butternut Squash
I was going to say save this recipe of Roasted Butternut Squash for your Thanksgiving Dinner but I changed my mind. Make it now, as in immediately because it is really DELICIOUS! If you have fresh thyme then that’s great but if you don’t, dried thyme would do just fine. A perfect cozy side dish this Fall and well, the upcoming holidays.
Roasted Butternut Squash
Ingredients
- 1 butternut squash
- 2 tbsp olive oil
- sprinkle of salt
- sprinkle of black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp ground sage
- foil to line your sheet pan
Instructions
- Preheat the oven to 400°. Line a sheet pan with foil. Set it aside. Wash and dry the butternut squash. Carefully peel the squash. Cut in half lengthwise then scrape the seeds out with a spoon. Slice the squash.
- Put the squash in a bowl. Add the olive oil and sprinkle salt, black pepper, garlic powder, dried thyme, and ground sage.
- Mix everything together to coat the squash evenly.
- Place in the sheet pan. Roast it in the oven for 20 minutes.
- After 20 minutes, carefully flip the squash then place it back into the oven to continue roasting for 15 more minutes.
Serve nicely in a platter.
I served the Roasted Butternut Squash as a side dish to Crockpot Southern Shredded Pork BBQ along with steamed green beans and rice. YUM-O!
