Thyme Roasted Butternut/Acorn Squash

Recipe by Chef Charles Childers

 

 

INGREDIENTS:

 

 

1 butternut or 2 acorn squash

¼ cup olive or canola oil

2 T fresh thyme, stripped from stem and chopped fine

1 T fresh garlic, chopped fine

 

PREPARATION:

Place cookie sheet in oven and pre-heat to 425°.

 

Peel squash and cut into 1” cubes.

 

In medium bowl toss squash with oil, thyme and garlic.

 

Place in an even layer on hot sheet pan and bake 20 minutes.

 

Remove from oven, turn squash, and bake for an additional 10-15 minutes.

 

 

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