| Roasted Butternut Squash | |
| Serves 6 | |
| 1 | butternut squash |
| 1 tablespoon | olive oil |
| 2 sprigs | fresh thyme leaves |
| 1 | red onion, peeled and cut into chunks (optional) |
| sea salt | |
| freshly ground black pepper | |
| Preheat the oven to 400 F. | |
| Use a vegetable peeler or a knife to peel the skin from the squash. | |
| Slice across the squash about 1/3 from the bottom where it starts to narrow. Usually the bulbous bottom part of the squash is where the seeds are and the upper neck portion is free of seeds. | |
| Use a spoon to scoop the seeds and pulp from the squash as best as you can manage. | |
| Cut the squash into slices about 1 inch thick and across into chunks. You might find that the center core portion of the longer neck of the squash is a bit spongy. Discard that piece. If you prefer larger pieces, cut to desired size. | |
| Toss the prepared squash pieces with olive oil, salt, pepper, thyme, and onion, if using, on a baking sheet. Roast for 45 minutes to 1 hour or until the pieces are browned and caramelized. | |