- 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...