Roasted Butternut Squash

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• ¼ cup pumpkin seeds
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Cut the flesh into 1-inch cubes.

3. 3

   In a large bowl, toss the squash cubes with 2 tablespoons olive oil, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

4. 4

   Spread the squash in a single layer on the prepared baking sheet. Do not overcrowd, or it will steam instead of roast.

5. 5

   Roast for 25-30 minutes, flipping halfway, until the squash is tender and caramelized at the edges.

6. 6

   Sprinkle 1/4 cup pumpkin seeds over the squash and roast for another 5 minutes, until the seeds are toasted and fragrant.

7. 7

   Remove from the oven and serve hot, garnished with extra herbs if desired.

Tools you’ll need

• baking sheet
• parchment paper
• large bowl
• chef's knife
• cutting board
• vegetable peeler

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