Honey Thyme Roasted Butternut Squash
May the combination of sweet and savory in this delicious butternut squash bring every table a little closer together.
8
15 minutes
55 minutes
1. Preheat oven to 400°F. Line baking sheet with foil. Cut ends off squash; pierce skin with fork. Place in microwave-safe dish; microwave on HIGH 5–6 minutes. Peel both squash and cut in half lengthwise; remove seeds and pulp and cut flesh into 1-inch cubes.
2. Place butter, honey, salt, and pepper in microwave-safe dish and microwave on HIGH 15–20 seconds; stir to blend. Combine squash and butter mixture until evenly coated. Arrange squash in single layer on baking sheet; roast 20 minutes.
3. Stir and flip squash. Roast 15–20 more minutes until browned and edges are tender. Chop thyme and sprinkle over squash; serve.
Ingredients
Nonstick aluminum foil
2 large butternut squash (about 4 lb)
1/4 cup unsalted butter
1/4 cup honey
1 teaspoon kosher salt
1/2 teaspoon pepper
2 teaspoons thyme leaves
Instructions
1. Preheat oven to 400°F. Line baking sheet with foil. Cut ends off squash; pierce skin with fork. Place in microwave-safe dish; microwave on HIGH 5–6 minutes. Peel both squash and cut in half lengthwise; remove seeds and pulp and cut flesh into 1-inch cubes.
2. Place butter, honey, salt, and pepper in microwave-safe dish and microwave on HIGH 15–20 seconds; stir to blend. Combine squash and butter mixture until evenly coated. Arrange squash in single layer on baking sheet; roast 20 minutes.
3. Stir and flip squash. Roast 15–20 more minutes until browned and edges are tender. Chop thyme and sprinkle over squash; serve.
Nutritional Information
CALORIES 160kcal; FAT 6g; SAT FAT 3.5g; TRANS FAT 0g; CHOL15mg; SODIUM 150mg; CARB 29g; FIBER 6g; SUGARS 12g; PROTEIN 2g; POTASSIUM 10%; VIT D 0%; CALC 6%; IRON 6%
Honey Thyme Roasted Butternut Squash
Servings: 8
Total Time: 55 minutes
Ingredients
Nonstick aluminum foil
2 large butternut squash (about 4 lb)
1/4 cup unsalted butter
1/4 cup honey
1 teaspoon kosher salt
1/2 teaspoon pepper
2 teaspoons thyme leaves
Instructions
1. Preheat oven to 400°F. Line baking sheet with foil. Cut ends off squash; pierce skin with fork. Place in microwave-safe dish; microwave on HIGH 5–6 minutes. Peel both squash and cut in half lengthwise; remove seeds and pulp and cut flesh into 1-inch cubes.
2. Place butter, honey, salt, and pepper in microwave-safe dish and microwave on HIGH 15–20 seconds; stir to blend. Combine squash and butter mixture until evenly coated. Arrange squash in single layer on baking sheet; roast 20 minutes.
3. Stir and flip squash. Roast 15–20 more minutes until browned and edges are tender. Chop thyme and sprinkle over squash; serve.
Nutritional Information
CALORIES 160kcal; FAT 6g; SAT FAT 3.5g; TRANS FAT 0g; CHOL15mg; SODIUM 150mg; CARB 29g; FIBER 6g; SUGARS 12g; PROTEIN 2g; POTASSIUM 10mg; VIT D 0%; CALC 6%; IRON 6%
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