Ingredients:

  • 1 medium (2-3 lb) Butternut Squash, peeled and cubed
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1/2 tsp Garlic Powder
  • 3/4 tsp Sea Salt
  • 1/2 tsp Black Pepper

Instructions:

  1. Cut the ends off the squash, peel the skin using a Y-peeler, halve the squash lengthwise, and scoop out the seeds.
  2. Slice the squash into 1/2-inch cubes and pat them dry thoroughly with a paper towel to remove excess moisture.
  3. In a large mixing bowl, combine the cubed squash, olive oil, rosemary, thyme, garlic powder, salt, and pepper; toss vigorously until evenly coated.
  4. Preheat your oven to 400°F (200°C) and spread the squash in a single layer on a parchment-lined baking sheet.
  5. Roast for 15 minutes, then remove the pan and flip the cubes with a spatula.
  6. Return to the oven for another 15 minutes or until the edges are mahogany-colored and the center is velvety.