Yield
Serves 4 (serving size: about 2/3 cup)
Photo: Caitlin Bensel

How to Make It

Preheat oven to 425°F. Peel and seed butternut squash; halve lengthwise. Cut crosswise into 3/4-in. slices. Toss with olive oil, sage, thyme, salt, and pepper. Arrange on a baking sheet. Bake at 425°F for 20 minutes.

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