By Sarah Murphy-Kangas, In Praise of Leftovers
This method ensures the squash stays just moist enough while it’s roasting. Keeping it covered the whole time would render it too mushy, and keeping it uncovered might dry it out.
Squash, chopped and seeded
Olive oil, enough to cover squash
Coarse salt, to taste
Freshly cracked pepper, to taste
Fresh thyme, to taste
1. Preheat oven to 425 degrees F.
2. Cut up a medium butternut squash.
3. Toss it with a couple glugs of good olive oil, coarse salt, pepper, and some fresh thyme if you have it.
4. Spread it out in a single layer on a parchment-lined baking sheet, cover the squash with foil, and bake for 12 minutes. Remove foil and roast for 12-15 minutes more until squash is tender.
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