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


  1. Combine the squash, salt, olive oil, pepper and thyme in a large mixing bowl.
  2. Place the seasoned squash in a single layer on a sheet pan and roast for 45 minutes or until tender.
  3. Place the warm squash in a dish and top with the cranberry pear chutney.


  • Serves 6.