Roasted Butternut Squash with Fresh Herbs

The use of fresh herbs always puts a smile on my face. Especially this time of year, knowing that soon enough I will be inundated with a daily fresh supply through my CSA membership. Additionally, I always keep a container of chives indoors to add to my omelets in the morning; my plants recently came out of dormancy into full growing fury!


Have you ever grown your own herbs? Herbs are relatively easy to grow and totally versatile. You can grow them outside in a container, herb or vegetable garden, flower garden, walkway bed, or window box. For a year round supply they are also easy to grow indoors in containers! Once herbs are harvested you can keep them fresh for a week or so with stems in water, covered with a plastic baggie, and stored in the fridge. If you harvested too much consider freezing or drying, as well!


Roasted Butternut Squash with Fresh Herbs

The Food
-1 Butternut squash (mine was about 3 lbs)
- Olive oil, 1 tbs per pound
- 1 sprig of fresh thyme per pound
- 1 sprig of fresh rosemary per pound
- Salt
- Pepper

The Prep
Preheat oven to 400°
Prep Squash
Peel the squash and cut in half
Scoop out seeds and reserve for roasting (optional, but highly recommended :)
Cut into chunks, roughly the same size, roughly 1" cubes (smaller cubes will cook a touch quicker)
Prep Herbs
Remove rosemary from stem
Break thyme into smaller sections
Finely mince (I used a coffee grinder for about 5 seconds; perfect!)

The Method
Coat glass baking dish with cooking spray
Put squash in dish
Pour olive oil over squash
Sprinkle herbs over squash
Salt and pepper to taste
Mix everything in dish
Roast in oven for about an hour or until tender, mixing once about 30 minutes in
Serve as side dish to your favorite meat :)

Enjoy :)