Roasted Butternut Squash
This recipe is one of the dishes in Ann Romney’s family dinner from a warehouse shopping trip. Click here for the entire menu!
Ingredients
- 5 1-pound butternut squash, peeled and cut into 1-inch bite-sized pieces
- EVOO – Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- 1/4 cup fresh thyme, picked and chopped
Yields: 30
Preparation
Heat oven to 425°F.
Arrange butternut squash on a baking sheet and dress with just enough EVOO to coat. Season with salt, pepper and thyme. Roast 20- 25 minutes, until tender and golden at edges.
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