Eosinophilic Esophagitis Friendly Classic Roasted Butternut Squash
Total time50 min
Prep time15 min
Cook time35 min
4.8(20)
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Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes
- 3 tbsp olive oil
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange a rack in the center position.
- 2
In a large mixing bowl, toss the butternut squash cubes with the olive oil, salt, pepper, and thyme until every piece is evenly coated.
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