Cookin’ With Cathy: Herbed Oven-roasted Butternut

Updated 12 months ago

1 medium butternut squash, peeled, seeded and cut into 1″ cubes1 Tbsp. Herbes de ProvenceOlive oilKosher saltPreheat oven to 425°F.On a rimmed baking sheet toss prepared squash with Herbes de Provence, olive oil to coat and kosher salt to taste.Roast for 15 minutes then turn squash pieces with a spatula. Roast for an additional 10 to 15 minutes until squash pieces are golden and tender.Season with additional olive oil and salt: serve immediately.


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