Roasted Butternut Squash
Roast butternut squash with thyme and rosemary for a tender, autumn-inspired side dish. Perfect for fall meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatinginthereal.com.
Ingredients
- 6 cups butternut squash, raw, cubed
- 1 tbsp. extra virgin olive oil
- 1 tbsp. thyme, finely minced
- 1/2 tbsp. rosemary,finely minced
- 1 dash sea salt
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