Recipe for Roasted Butternut Squash with Shallots and Th

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
2 lb	Butternut squash, peeled cut in 1 1/2 " cubes
6 x	Shallots, peeled
2 tbl	Vegetable or olive oil
2 tsp	Thyme, minced

Instructions:

Instructions: Heat oven to 425 . Put the squash and shallots in a roasting pan large enough to hold them without crowding. Toss with oil, and season with thyme and salt. Roast squash and shallots, stirring them or shaking the pan every 15 minutes, until they are tender and evenly browned, 45 to 50 minutes.

Season with pepper to taste; serve warm or at room temperature.

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