ROASTED BUTTERNUT SQUASH

[Roasted Butternut Squash]
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SERVES 4

I always loved winter squash but, for some reason, didn’t make it very often. That all changed when I tried this Roasted Butternut Squash recipe. If it’s 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.

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 the 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. Leftovers, if there are any, reheat well in the microwave.

Notes: This squash would be 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 little lower or higher temperature for another dish, the squash will still work. Just adjust the roasting time as needed.

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