• Liz Talley - Urban Graze

Thyme Roasted Butternut


1 small Butternut Squash

2 Tbsp. olive oil

1/2 tsp. dried thyme (or 1 tsp. fresh, chopped)

Salt and pepper

1/2 c. grated Parmesan

Peel and cut squash into 1/2” wedge-slices. Toss squash with olive oil, thyme, and salt and pepper to your taste, and place on a rimmed baking sheet. Bake at 400 for about 15-25 minutes, until fork tender and browned. Turn once or twice for even browning.

Transfer to serving dish and sprinkle with Parmesan, and season with salt and pepper.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#side

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now