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
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