Roasted butternut squash recipe

How have I never shared this recipe?  It's one of my all-time favorites that I make more than any other recipe.  In fact, I think I tried this method the very first time that I cooked butternut squash (sadly that was in the last couple of years).  It's so easy that I hesitate to even call it a recipe, but it's always fantastic.  I made it for Thanksgiving two years ago and took it to my program's holiday party a few weeks later, and I got many requests for the recipe.  In fact, it was even requested for a Desperate Dinner cookbook that one of my friends put together (my first few years of grad school, a group of us got together for dinner and Desperate Housewives every Sunday night).  Any time I have a butternut squash lying around, there's a good chance that it will be used for this very recipe.

The best part about roasting winter squash is that it caramelizes and almost becomes a dessert.  Thyme is one of my favorite herbs, and I think it pairs beautifully with the sweet squash.  Sometimes I add Parmesan, sometimes I don't; it's great either way, so you can't go wrong.  I'm submitting this dish to 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)
(Printable version)

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).