Roasted Butternut Squash

So I bought this package of butternut squash the other day at Costco because while I love the taste of it, I really don’t like having to cut it up!

I usually just roast it in the oven with some rosemary but I came across this recipe and it calls for thyme…so I think I might mix it up and try it!

Are you a butternut squash fan…if so, how do you prepare it?

Roasted Butternut Squash

Total Time: 55 min.
Prep Time: 10 min.
Cooking Time: 45 min.
Yield: 8 servings, about ½ cup each

1 medium butternut squash, peeled, seeds removed, cut into
1½-inch pieces (about 2 lbs.)
4 tsp. olive oil
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
2 Tbsp. finely chopped thyme

1. Preheat oven to 450° F.
2. Place squash in large oven-proof roasting pan (or baking sheet).
3. Drizzle with oil. Season with salt, pepper, and thyme; mix well. Spread squash in a single layer in pan.
4. Bake, turning twice, for 40 to 45 minutes, or until squash is brown and tender-crisp.

Hoping that mine turns out as good as this one looked from the Beachbody blog!!

(Source: TBB Blog)