Baked Butternut Squash with Thyme

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3.5 by 8 people

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  • Makes: 8 servings
  • Bake: 30 mins to 40 mins 350°F

Baked Butternut Squash with Thyme

Directions

  1. Preheat oven to 350 degrees F. Lightly oil a large shallow baking pan. Place squash, cut side up, in pan. Place 1 Tbsp. of butter in each squash half. Sprinkle with salt and top with thyme sprigs. Bake 30 to 40 minutes or until tender. Remove from oven and let cool slightly.
  2. Slice squash into individual servings or scoop out flesh from squash into bowl (discard skin and thyme sprigs). Makes 8 servings.
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Nutrition Facts (Baked Butternut Squash with Thyme)

  • Per serving:
  • 137 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 15 mg chol. ,
  • 249 mg sodium ,
  • 22 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 2 g pro.

How To Video

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Reviews (1)

8 Ratings
136 Days Ago
3.0
Squash lover from way back, but your recipe falls a bit short, buttrr in the seed cavity really only enhances the squash immediately adjacent. For greater augmrntation of the squash I suggest:
Wash the squash, removing any store stickers.
Slice lengthwise in half and remove seeds.
Place foil on sheet pan and oil with rape seed (canola) oil if cooking at high heat, olive oil if roasting low and slow; place squash halves, cut sidea down, on oiled foil.
Roast until skewer penetrates easily.
Squash will have naturally caramelized edges and 'face."
Portion and serve with butter, salt and pepper.
Note: Skin is edible high fibre.


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