Roasted Butternut Squash and Shallots
Simple, yet delicious use of butternut squash as an amazing way to draw out its distinct taste.
peeled, seeded and cut into 1/2-inch cubes (about 4 cups, or about 2 pounds)
about 4-5 large
Salt and pepper to taste
Preheat oven to 450 degrees F.
Toss squash and shallots with olive oil, thyme, and a pinch of salt and pepper. Spread in a single layer (or close to it) in a heavy roasting pan.
Roast for 25-30 minutes, stirring occasionally after the first 10 minutes, until squash and shallots are tender and caramelized. Remove from the oven, and discard thyme stems.