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Roasted Butternut Squash

Photo: Quentin Bacon

  • 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.

Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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