Photo: Stephen Devries; Styling: Cindy Barr
For a fresh and tasty alternative to potatoes or rice, serve Garlic and Thyme Roasted Butternut Squash on the side of your favorite entree.
Serves 4 (serving size: 1 cup)
Fat 3.5 g
Satfat 0.5 g
Sodium 245 mg
1 tablespoon chopped fresh thyme
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 (12-ounce) package fresh cubed butternut squash
8 garlic cloves, peeled
Preheat oven to 425°. Combine thyme, olive oil, salt, butternut squash, and garlic on a baking sheet; toss. Bake at 425° for 30 minutes; stir after 15 minutes. Mash garlic with a fork; toss with squash.