Honey Thyme Roasted Butternut Squash
- Nonstick aluminum foil
- 2 large butternut squash (about 4 lb)
- 1/4 cup unsalted butter
- 1/4 cup honey
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 teaspoons thyme leaves, roughly chopped
Preheat oven to 400°F. Line baking sheet with foil. Cut ends off squash; pierce skin of squash with fork. Place in microwave-safe dish; microwave on HIGH for 5–6 minutes. Peel squash, then cut each in half lengthwise; scoop out seeds and pulp. Cut squash into 1-inch cubes.
Place butter, honey, salt, and pepper in microwave-safe dish and microwave on HIGH for 15–20 seconds; stir to blend. Combine squash and butter mixture until evenly coated. Arrange squash in single layer on baking sheet; roast 20 minutes.
Flip squash over using a spatula. Roast 15–20 more minutes or until squash is brown and edges are tender. Chop thyme. Sprinkle over squash; serve.
CALORIES (per 1/8 recipe) 160kcal; FAT 6g; SAT FAT 3.5g; TRANS FAT 0g; CHOL 15mg; SODIUM 150mg; CARB 29g; FIBER 6g; SUGARS 12g; PROTEIN 2g; VIT A 430%; VIT C 50%; CALC 8%; IRON 6%
Source: Publix Aprons® recipe