Roasted butternut squash halves

Name: Roasted butternut squash halves
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 medium butternut squash (halved lengthwise and seeded); 2 Tablespoons softened unsalted butter; 1 Tablespoon honey; 1 Tablespoon fresh thyme leaves; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total: 50 minutes

Servings: 6

Author : Trish Bozeman

baked butternut squash vegetarian

Ingredients

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1 medium butternut squash (halved lengthwise and seeded)2 Tablespoons softened unsalted butter1 Tablespoon honey1 Tablespoon fresh thyme leaves1/4 teaspoon sea salt1/4 teaspoon black pepper

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Instructions

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Step 1

Preheat oven to 400° F.

Step 2

Combine the butter, honey, thyme, salt, and pepper in a small bowl to form a spread. Spread the butter mixture evenly over the exposed flesh of both of the squash halves, including the where the seeds were scooped out. I like to use my hands for this, but you can use a basting brush if you prefer.

Step 3

Place squash flesh side up on a baking sheet and roast for 45 minutes. Check the squash at this point by piercing the flesh with a fork. If it very easily pierces, the squash is done. If not, roast for another 10-15 minutes, then check again.

Step 4

Serve warm as is, or scrape the squash flesh from the skin and mash. Season with additional salt and pepper to taste or more honey, butter, and thyme if you'd like.