Roast Butternut Squash
- 1 large butternut squash, peeled, seeded and cut into 1 inch chunks
- 2 tablespoons olive oil
- Several sprigs fresh thyme
- 3/4 teaspoon salt
- Freshly ground black pepper
Set a baking sheet in the oven and heat to 425. Meanwhile place squash in a mixing bowl and toss with olive oil, thyme, salt and a generous amount of black pepper. Remove baking sheet from oven and spread squash, in a single layer, over baking sheet. It should sizzle when squash first hits baking sheet. Roast until squash and is golden brown and tender, about 30 minutes. Remove from oven and serve hot.
If converting squash into a pasta dish - cook as much pasta as needed. Toss pasta with roast squash, cubes of feta cheese and black olives.