Roasted Butternut Squash

by Rachael Ray Show Staff 3:00 AM, October 25, 2012

Aired October 25, 2012

Serves 30
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.