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.