Butternut Squash with Lemon Thyme

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1 medium-large butternut squash, peeled and diced into 1 ½" cubes (the squash is easier to peel if you put it in the microwave for about a minute, turn, and cook for another minute)
2 Tbsp Flying Olive Tuscan Herb or Garlic Extra Virgin Olive Oil
1 ½ tsp dried lemon thyme or regular thyme
2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar
Freshly ground black pepper


Turn the oven on to 350 degrees. Coat a baking pan with sides with a skim of the Flying Olive EVOO of choice. Place the butternut squash cubes on the pan and drizzle the squash with the remaining EVOO of choice. Toss to coat. Sprinkle on the thyme and cook for about 35-40 minutes until squash is almost done.

Remove from the oven and sprinkle on the Flying Olive Sicilian Lemon Balsamic Vinegar, salt, and pepper. Return the pan to the oven for about 10-15 minutes, flipping the squash with a spatula about halfway through. If the squash hasn't browned, place the pan under the broiler for a few minutes, watching carefully that it doesn't burn. Serve.

Submitted by Barb L.