Roasted Butternut Squash with Thyme

Source: paleobetty.com
Course: Sides
Preperation time: 25min
Cooking Time: 40min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
3 Tablespoon(s) Extra Virgin Olive Oil 0 0 0 0 7 7 60 60
1 Teaspoon Black Pepper 0 0 0 0 0 0 1 1
4 Pound(s) Butternut Squash, Peeled and Cubed 3 3 35 35 0 0 136 136
1 Tablespoon Fresh Thyme, Minced 0 0 0 0 0 0 0 0
2 1/2 Tablespoon(s) Sea Salt 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 3 36 7 197
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Instructions

  1. Preheat your oven to 400 degrees F.
  2. Place cubed squash and olive into a large bowl and toss with your hands.
  3. Combine thyme, salt, and black pepper in a small bowl. Sprinkle spices over oil/squash mixture, and then toss well with your hands to evenly coat.
  4. Transfer squash to a rimmed baking sheet, spreading it into a single even layer.
  5. Roast squash in the oven for 30-40 minutes, tossing with a large spatula halfway through cooking so that it browns evenly.
  6. Remove from oven when squash is tender and transfer to your serving bowl. Serve hot and enjoy!
Visit paleobetty.com for the full instructions.

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