Honey and Thyme Butternut Squash

Chef Marie

  • 1 large butternut squash, peeled and diced
  • 2 Tbsp. grape seed oil
  • 2 tsp. warmed honey
  • 2 pinches freshly minced thyme
  • 2 pinches freshly ground black pepper
  • 1 pinch salt
  • 4 tsp. regular or glazed walnuts

    Preheat the oven to 425°F.

    Place the grapeseed oil, warmed honey and thyme in a large bowl. Add the butternut squash pieces. Mix and transfer to a greased baking sheet pan. Bake for 20 minutes. Carefully mix with a metal spatula and continue to cook for another 10 to 20 minutes, or until cooked through. Time may vary based on cut sizes. Decor with walnuts and serve immediately.

    Makes 4 servings

    Option: You can substitute honey and thyme with maple syrup and cinnamon.