Thursday, April 15, 2010
Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once. I'm hosting WHB this week, so send me your entries by Sunday!
Roasted butternut squash (adapted from Kalyn's Kitchen)
1 medium butternut squash, peeled and cubed
1 Tbsp olive oil
1 Tbsp dried thyme
salt and pepper to taste
2 Tbsp freshly shredded Parmesan cheese (optional)
Spread the squash cubes out on a baking sheet, drizzle the cubes with oil, and sprinkle with thyme, salt, and pepper. Rub the squash around with your hands so that the cubes are coated in oil and the herbs/spices are distributed evenly. Roast at 450 for about 45 minutes, stirring occasionally, until squash is tender. Sprinkle squash with Parmesan if desired. Serves 2-3 (if you can resist eating it all in one sitting).