Doin' Some Cookin'... Roasted Butternut Squash

(Tastes better than it looks, promise!)

Roasted butternut squash has got to be my favorite side dish. I say side dish but truth is, I will make this with the intention of eating it as a meal all by itself. It's that good. Roasting the squash gives it a tender almost buttery texture and full of flavor when seasoned with thyme and garlic.

I read an article about cheap ways to eat clean and frozen butternut squash made the list and I am glad I picked some up. With the weather turning cold here in Houston it's the perfect way to serve up a taste of Fall. But you don't have to wait until Fall to enjoy this because remember! Frozen butternut squash made the list of cheap clean eats so you can enjoy this all year long.

Roasted Butternut Squash

Adapted From: Running In A Skirt

Makes 2 Servings

Stars of the Show:

• 2 cups butternut squash, cubed (thawed if using frozen)
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tbsp garlic infused olive oil
• sea salt and black pepper, to taste

And Action:

Preheat oven to 400 degrees and coat baking sheet with cooking spray.

Put squash in a bowl and toss to coat well with olive oil and seasonings.

Pour onto the baking sheet and spread out trying to avoid the pieces from touches.

Roast for 20-30 minutes stirring occasionally until browned and crispy on the edges. Enjoy!