- 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
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.