Roasted Butternut Squash

3 Lb. Butternut Squash, peeled & diced 1/2 inch

1/8 Cup Extra Virgin Olive Oil

1 Tsp. Kosher Salt

1/2 Tsp. Black Pepper, freshly ground

1 Tsp. Fresh Thyme, leaves only


Combine the squash, salt, olive oil, pepper and thyme in a large mixing bowl.

Place the seasoned squash in a single layer on a sheet pan and roast for 45 minutes or until tender.

Place the warm squash in a dish and top with the cranberry pear chutney.


Serves 6.