I love the fall when all the varieties of squash begin hitting the farmer’s market and are being harvested out of my garden. This year my garden provided an abundant of butternut squash. I will make butternut squash soup and channeling my love of mashed potatoes; will make mashed butternut squash. But the easiest way to cook it is to simply roast it as follows.
Serves 4
Preheat oven to 400 degrees.
1 butternut squash, peeled, seeded and cut in 1-inch cubes
2-3 tablespoons of canola oil or olive oil
2 tablespoons of fresh thyme leaves
Salt and freshly ground black pepper
Place the cubes of squash on a sheet pan. Add the oil, thyme, salt and pepper and toss. Roast for 35 to 40 minutes, tossing a couple of times until the cubes are tender and evenly browned. Serve immediately.
