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Honey Thyme Roasted Butternut Squash
Recipes
Honey Thyme Roasted Butternut Squash
8 servings
55 minutes total (Active 15 minutes)

Ingredients

  • Nonstick aluminum foil
  • 2 large butternut squash (about 4 lb)
  • ¼ cup unsalted butter
  • ¼ cup honey
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 teaspoons fresh thyme leaves

Steps

    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.

Amount per ⅛ recipe serving: Calories 160, Total Fat 6g, Sat Fat 3.5g, Trans Fat 0g, Chol 15mg, Sodium 150mg, Total Carb 29g, Fiber 6g, Sugars 12g, Protein 2g, Calc 6%, Vitamin A 430%, Vitamin C 50%, Iron 6%