Name: Roasted Butternut Squash | Recipes
Yield: Serves 4 to 6
Ingredients: 1 large (4-pound) butternut squash, peeled, seeded, and 1-inch-diced 3 tablespoons good olive oil 1 tablespoon minced fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper

From the cookbook:

Barefoot Contessa How Easy Is That?

1 large (4-pound) butternut squash, peeled, seeded, and 1-inch-diced
3 tablespoons good olive oil
1 tablespoon minced fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees.

Place the squash on a sheet pan, add the olive oil, thyme, salt, and pepper, and toss with your hands. Roast for 30 to 40 minutes, until tender, tossing once during cooking with a large metal spatula so the cubes brown evenly. Season to taste and serve hot.

Roasted Butternut Squash

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