I remember when this baking sheet of fabulousness came out of the oven a few days ago, I was giddy as I was drizzling the honey over tops. Think sweet and somewhat savory. Don’t be afraid if you’ve never enjoyed butternut squash, it’s got a mild flavor even the kids won’t mind. Especially with the honey factor. Many times you can find butternut squash already cubed and bagged in your produce section of your grocery store. I picked up a nice bag at my Whole Foods and couldn’t wait to develop this simple “candy” tasting vegetable.
Excited for you to taste this one, I’ll make a believer out of you, I promise
Start by sauteeing your butternut squash in a nice 3-5 quart skillet in some olive oil.
Season with some kosher salt.
Freshly ground black pepper.
Transfer to a baking sheet and roast in the oven for a good 15 minutes, until fork tender.
Chop some fresh thyme leaves.
Sprinkle over the top of the roasted squash.
Honey time! Sweet, savory and fabulous.
Honey Thyme Roasted Butternut Squash
- 4 cups cubed raw butternut squash
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh thyme leaves
- 2-3 tablespoons honey
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper lightly sprayed with cooking spray.
- Heat oil in a large 3 quart skillet over medium heat. Saute butternut squash, season with salt and pepper and cook for a good 5 minutes, stirring often to get some color on the squash.
- Tansfer partially cooked butternut squash to prepared baking sheet. Bake for 15 minutes or until fork tender. Remove from oven and add fresh chopped thyme leaves then drizzle with honey. Gently toss to coat evenly and serve warm.
Makes 6 Servings