Roasted Butternut Squash

Ingredients

• 1 butternut squash, peeled, seeded and cut into 1-inch cubes
• 3 Tbsp olive oil
• 1 Tbsp minced fresh rosemary
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh sage
• Salt and freshly ground black pepper
• 1 Tbsp minced fresh garlic
• 2 1/2 Tbsp minced fresh parsley

Directions

1. Heat the oven to 400 degrees. Coat a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Put the butternut squash on the prepared pan, pour the olive oil over it, add the rosemary, thyme, and sage, and season with salt and pepper to taste. Toss everything together, then arrange the squash in a single, even layer.
2. Roast for 20 minutes. Take the pan out of the oven, add the garlic, and turn the squash with a thin metal spatula. Slide the pan back into the oven and continue roasting until the squash is tender, about 10 – 20 minutes more.
3. If you want extra color, shift the oven rack close to the broiler and broil the squash for 1 – 3 minutes, watching carefully because it can darken fast. Finish with the parsley and serve warm.