Roasted Butternut Squash September 23, 2016 By Jump to recipe Roasted Butternut Squash September 23, 2016 by EIR Category Recipes Roasted Butternut Squash Persons 3 Serving Size 1 to 1 1/4 cup per serving 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 Instructions Toss cubed squash with herbs, sea salt and olive oil. Spread evenly in a roasting pan. Roast in preheated 375° oven for 40 minutes or until squash is tender and browned. Garnish with sprigs of rosemary and thyme. Tags autumn recipes, butternut squash, Eating in the Real, Eating in the Real with Renee, fall recipes, nature bowls, roasted butternut squash, squash recipes, winter squash © 2023 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.