Saturday, October 6, 2012

Roasted Butternut Squash Medley


This was roasting away during college football this Saturday: a medley of butternut squash, a pound of carrots and a huge red onion.

I like to keep it simple and just cut them up into bite size pieces, toss together with a couple tablespoons of olive oil and sprinkle with salt, pepper, garlic powder and dried thyme. Then roast at 425 degrees for about an hour, stirring once or twice.

I am planning to serve this as a side dish to chicken and a kale salad, then whatever leftovers remain will be put on top salads for the week.