Roasted Butternut Squash is a simple yet inspired dish full a flavor from thyme and garlic. It is a go-to favorite for a fall meal or side dish.
Happy Thursday everyone!
I seem to be hanging on to summer’s magical grip a little harder this year. I haven’t wanted to bring out the fall decorations at all yet and I’m still pretty hung up on eating peaches and tomatoes. Perhaps it’s because it really hasn’t been a very hot summer here in WNC. I just don’t feel like I’ve had my “fix” of it yet. Mother nature seems to have other plans though. I went to the WNC Farmers market early Sunday morning looking for the last heirloom tomatoes of summer, and instead I found myself in the in the middle of a spectacular fall show.
I expected to see plenty of local fall apples, but I was blown away at how quickly the market had made the transition to all things fall.
These mums and these wooden plant holders are so beautiful. I want. I just need one more week to pretend it’s still the middle of July. Then I’ll pull my petunias out of the pots and replace them with mums and pansies. I just need a week to think about it first. Like I told you, I’m holding on.
The market looked so different from when I went to the WNC Herb Festival in the spring. Maybe it’s just that I am getting (eh-hemm) older, but it seems like the seasons are passing even more quickly than ever.
I came home not yet ready to make my house look like fall, but inspired food wise for just a taste of the new season. That is where this divine, yet simple, Roasted Butternut Squash come into the story.
You cut up sweet and savory butternut squash into half inch cubes, or if you are really in a hurry buy the ones already cut up in the grocery store.
Toss with flavorful olive oil, thyme and garlic and roast while you get the rest of your dinner ready.
The finished product is sure to be a favorite of your entire families, year-round. And even if you still have summer on the mind, you will at least start accepting the change of the seasons a little better than I have.
- 2 cups butternut squash cubed in 1/2 pieces
- 1 1/2 teaspoons minced garlic
- 2 teaspoons fresh chopped thyme or 1 teaspoon dried
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper or to taste
- Cooking Spray
- Preheat oven to 400 degrees and spray cookie sheet with cooking spray.
- Put cubed squash, garlic, thyme and olive oil in a large bowl and mix well.
- Pour coated squash on a cookie sheet and spread evenly. Try to keep the pieces from touching.
- Roast in oven for 20 minutes until crispy on edges.
Serves 4 for side dishes or 2 for main course.
Are you ready for fall?