Thyme Roasted Butternut/Acorn Squash
Recipe by Chef Charles Childers
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
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.