• 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


Serves: 30




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.