Roast Butternut Squash (per Sonia Stevenson)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs butternut squash (ie, 1 large or 2 small squashes)
• 2 tablespoons olive oil
• 6 tablespoons unsalted butter
• 1 bunch fresh thyme, tips snipped into sprigs
• 2 garlic cloves, sliced
• sea salt, to taste
• black pepper, ground, to taste

Recipe

• 1 preheat the oven to 375°f.
• 2 cut the squash in half lengthwise -- no need to peel the squash (but see variation below).
• 3 remove the seeds and pith.
• 4 cut each half into 3-4 wedges.
• 5 put the oil and butter into a roasting pan and heat on the top of the stove until the butter melts.
• 6 add the squash wedges and turn over to baste them in the oil-butter mixture.
• 7 put the thyme sprigs and garlic slices between the wedges and season with salt and pepper.
• 8 roast for 30 minutes, turning the wedges several times to brown them.
• 9 serve and enjoy!
• 10 variation: peel the squash, cut into wedges as in steps 2-4 above, then parboil for 5 minutes in salt water; then drain and proceed from step 5 above -- this brings out the nutty flavor and also makes the exterior more crunchy.