Simple, yet delicious use of butternut squash as an amazing way to draw out its distinct taste.
Course
Dinner
Cuisine
Vegan
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Yield4Servings
Calories81kcal
AuthorLia Huber
Ingredients
1smallbutternut squashpeeled, seeded and cut into 1/2-inch cubes (about 4 cups, or about 2 pounds)
2cupssliced shallotsabout 4-5 large
2tablespoonsolive oil
3thyme sprigs
Salt and pepper to taste
Instructions
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.