Roasted Butternut Squash

Now that autumn has arrived, it is the season for roasted vegetables, particularly starchy ones, such as sweet potatoes and squashes. This is a very easy and quick recipe to put together and the end result is rewarding - soft and sweet butternut squash is seasoned with the simplest of ingredients and the pieces that get sufficiently browned are particularly tasty. Allot yourself enough time to make this side dish, as the preparation time takes a while and it requires slow roasting in the oven. Serve as part of any upcoming fall feasts, whether it be Halloween or Thanksgiving. Also take note that it's a very healthy dish, too - naturally gluten-free, low in fat but very high in vitamins and minerals.

Roasted Butternut Squash

1 large (4 lb.) butternut squash, peeled, seeded and 1" diced

3 tbsp. extra virgin olive oil

1 tbsp. minced fresh thyme

2 tsp. kosher salt

1 tsp. freshly ground black pepper

Preheat the oven to 400 degrees.

Place the squash on a sheet pan. Add the olive oil, thyme, salt and pepper, and toss with your hands. Roast for 30 - 40 minutes, until tender. Toss once during cooking with a large spatula so that the cubes brown evenly. Season to taste (if needed) and serve hot.

Serves 4 - 6

**This dish is dedicated to my dear grandmother, Elizabeth Bates, a. k. a. "The Tiny Terrorist" who became one with the Force on Saturday, September 24th. She loved butternut squash dishes in life and I seek to honor her memory with a particularly good recipe. I think I've found a perfect one.