Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 butternut squash, about 2 pounds
- 2 shallots, sliced thin
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh thyme
- 1 teaspoon minced fresh rosemary
- 2 pinches sea salt
Peel the squash, cut in half lengthwise, and remove seeds. Place squash cut side down on a cutting board and slice horizontally ½” thick.
In mixing bowl, toss squash with remaining ingredients.
Spread on sheet pan and bake 30 minutes, until squash is golden brown and tender.
Serve hot or at room temperature.
Copyright 2008 by Jen Hoy