1small butternut squashI used a honey nut squash, which is a mini variety
Extra virgin olive oil
Few sprigs of lemon thyme
Flaky sea saltlike Maldon
Instructions
Preheat the oven to 425ºF.
Peel the squash, cut in half, and scoop out the seeds. Then cut it into 1/2-inch cubes.
Arrange the cubes single layer on a rimmed sheet pan. Drizzle with some oil. Scatter the thyme on top, pulling off some of the leaves with your fingertips. Season with the salt.
Bake for 20 minutes, turning once or twice, until the squash is golden all over, and tender when pierced with a fork.