Roasted Butternut Squash

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

1. Toss cubed squash with herbs, sea salt and olive oil.
2. Spread evenly in a roasting pan.
3. Roast in preheated 375° oven for 40 minutes or until squash is tender and browned.
4. Garnish with sprigs of rosemary and thyme.

Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.