Roast Butternut Squash (Per Sonia Stevenson)

Ingredients

• 1 1/2 lbs butternut squash (ie, 1 large or 2 small squashes)
• 2 tablespoons olive oil
• 6 tablespoons unsalted butter
• 1 bunch fresh thyme, tips snipped into sprigs
• 2 garlic cloves, sliced
• sea salt, to taste
• black pepper, ground, to taste

Directions

1. 1

   Preheat the oven to 375°F.

2. 2

   Cut the squash in half lengthwise -- no need to peel the squash (but see variation below).

3. 3

   Remove the seeds and pith.

4. 4

   Cut each half into 3-4 wedges.

5. 5

   Put the oil and butter into a roasting pan and heat on the top of the stove until the butter melts.

6. 6

   Add the squash wedges and turn over to baste them in the oil-butter mixture.

7. 7

   Put the thyme sprigs and garlic slices between the wedges and season with salt and pepper.

8. 8

   Roast for 30 minutes, turning the wedges several times to brown them.

9. 9

   Serve and enjoy!

10. 10

    Variation: Peel the squash, cut into wedges as in steps 2-4 above, then parboil for 5 minutes in salt water; then drain and proceed from step 5 above -- this brings out the nutty flavor and also makes the exterior more crunchy.