Roasted Butternut Squash with Fresh Herbs
 

Roasted Butternut Squash with Fresh Herbs

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This simple side dish makes your house smells like Thanksgiving and is a delicious way to use up your butternut squash.

SERVING SIZE

4

INGREDIENTS

2 pounds squash, peeled and cubed

2 medium onions, peeled and cut into wedges

1 tablespoon olive oil

1 tablespoon fresh rosemary, minced

1 tablespoon fresh sage, minced

1 tablespoon fresh thyme, minced

salt and pepper to taste

 

INSTRUCTIONS

Preheat the oven to 425 degrees Fahrenheit.

Coat a shallow roasting pan or baking sheet with cooking spray, olive oil or butter. Spread the butternut squash and onion wedges on the pan and drizzle with olive oil. Sprinkle the fresh herbs over the top and stir or toss to combine.

Bake for 20 minutes, or until fork tender and lightly browned, stirring occasionally.

  PRINT VERSION

vegetable plate

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