Ingredients:
1 1/2 lbs butternut squash ( ie, 1 large or 2 small squashes)
2 tablespoons olive oil
6 tablespoons unsalted butter
1 bunch fresh thyme, tips snipped into sprigs
2 garlic cloves, sliced
sea salt, to taste
black pepper, ground, to taste
Directions:
Preheat the oven to 375 F.
Cut the squash in half lengthwise — no need to peel the squash (but see variation below).
Remove the seeds and pith.
Cut each half into 3-4 wedges.
Put the oil and butter into a roasting pan and heat on the top of the stove until the butter melts.
Add the squash wedges and turn over to baste them in the oil-butter mixture.
Put the thyme sprigs and garlic slices between the wedges and season with salt and pepper.
Roast for 30 minutes, turning the wedges several times to brown them.
Serve and enjoy!
Variation: Peel the squash, cut into wedges as in steps 2-4 above, then parboil for 5 minutes in salt water; then drain and proceed from step 5 above — this brings out the nutty flavor and also makes the exterior more crunchy.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.