Roasted Squash


  • 1 butternut squash, about 1 pound/450 g
  • 1 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • A few sprigs fresh thyme
  • A few bay leaves
  • 1 to 2 tablespoons butter

Heat the oven to 400 degrees F/200 degrees C.Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then...

View full recipe at SpringPad


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