Roasted Butternut Squash

Serves 4

I have always loved winter squash but, for some reason, did not make it very often. That all changed when I tried roasting butternut squash. If it is available in the produce section, buy the fresh squash that is precut, packaged and ready to use. It is a little more expensive, but well worth it. If not, purchase a medium squash that weighs about 2-1/2 pounds, peel it, scoop out the seeds and fibers from the center, and cut into cubes. Either way, this is a quick, easy, healthy and delicious side dish. See the Roasted Butternut Squash and Kale Soup in the similar and related recipes for a different preparation or a way to use leftovers.

Ingredients

• 2 pounds butternut squash, cut into about 1-1/2 inch pieces
• Olive oil, about 2 teaspoons
• 1 teaspoon dried marjoram leaves
• 1/2 teaspoon dried thyme leaves
• Salt and pepper to taste

Preheat oven to 450° F. For easy cleanup, line a large sheet pan with foil and spray lightly with cooking spray. Place the squash on the sheet in one layer. Drizzle with some olive oil. Sprinkle with the herbs, salt and pepper. Toss to combine. Place in the oven and roast until tender, about 30 minutes. Serve immediately, or cover lightly with foil and serve warm or room temperature.

Notes: This squash is equally good with other herbs or spices and, if desired, melted butter in place of the oil. If you are using the oven at a lower or higher temperature for another dish, the squash will still work, adjusting the cooking time as needed. Leftovers, if there are any, reheat well in the microwave.