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.