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Wednesday: Our 'Milk and Cookies' Show with Jesse Tyler Ferguson and Carla Hall’s Bite-Sized Desserts

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Roasted Butternut Squash

Serves 30

Originally aired

INGREDIENTS
  • 5 1-pound butternut squash, peeled and cut into 1-inch bite-sized pieces
  • EVOO Extra Virgin Olive Oil, for drizzling
  • Salt and pepper
  • 1/4 cup fresh thyme, picked and chopped
PREPARATION

Heat oven to 425F.

Arrange butternut squash on a baking sheet and dress with just enough EVOO to coat. Season with salt, pepper and thyme. Roast 20- 25 minutes, until tender and golden at edges.

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