Baked Herb Butternut Squash
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Cook time:
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Serves: 10 servings
- 1 large (about 3 pounds) butternut squash, seeded, peeled and cut into 1-inch cubes
- 3 Tablespoons olive oil
- 4 cloves garlic, minced
- 3 Tablespoons fresh parsley, chopped
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Place squash cubes into large bowl and toss with olive oil, garlic, parsley, rosemary, thyme, salt and pepper.
- Spread the squash evenly across a large baking sheet.
- Roast the squash for 30-40 minutes, stirring once half way through, until squash is tender.
Recipe by Tone and Tighten at https://tone-and-tighten.com/baked-herb-butternut-squash.html
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