Mold Detox Friendly Classic Roasted Butternut Squash
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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