Nov 19, 2011

Roasted Butternut Squash


2 lb. cut butternut squash (about 1 inch cubes)
3 Tb. olive oil
salt & pepper to taste
herbs to taste (I used sage & thyme)

Preheat oven to 400° F.

Place the squash in a large bowl. Drizzle with olive oil and toss to coat.

Sprinkle the squash with salt, pepper, and herbs and toss again.

Put the squash on a baking sheet or pan and bake about 30 minutes until soft, stirring once or twice.


Recipe from www.glutenfreehomemaker.com

Print Recipe