Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 butternut squash, about 1 pound/450 g
  • 1 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • A few sprigs fresh thyme
  • A few bay leaves
  • 1 to 2 tablespoons butter

Directions

Watch how to make this recipe.

Heat the oven to 400 degrees F/200 degrees C. 

Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.

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