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Roasted Herb Butternut Squash
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Ingredients:
| 1 Butternut Squash, about 2 1/2 lbs |
| 3 Tbsp Olive Oil |
| 1 Tsp Salt |
| 1 Tsp Garlic Powder |
| 1/2 Tsp Black Pepper |
| 1/2 Tsp Dried Rosemary |
| 1 Tsp Dried Thyme |
Directions:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Use a vegetable peeler to peel the skin off the squash. Remove as much of the “white” part as you can, you only want the orange part inside.
- Cut in half, lengthwise, and scoop out the pulp and seeds.
- Slice the squash into bite sized pieces, about 1-inch in size. Add to a bowl.
- Add the olive oil and toss to coat. Add the salt, garlic powder, pepper, rosemary, and thyme, and toss to coat.
- Pour onto the baking sheet and spread in an even layer.
- Roast for 25-30 minutes, stirring halfway, until tender and cooked through. The squash is done when easily pierced with a fork. Serve immediately.
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