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Lemon Thyme Roasted Butternut Squash

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Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 2 to 4

Ingredients
  

  • 1 small butternut squash I used a honey nut squash, which is a mini variety
  • Extra virgin olive oil
  • Few sprigs of lemon thyme
  • Flaky sea salt like 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.