Roasted Butternut Squash with Pepe e Aglio Seasoning
½ lb. butternut squash
2 Tbs Hojiblanca Seasons Extra Virgin Olive Oil
3 sprigs fresh thyme
1 Tbs Seasons Pepe e Aglio Seasoning
Seasons Fleur de Sel, to taste
Preheat the oven to 400° F.
Peel and seed butternut squash and cut into 1″ cubes.
In a large bowl, toss the butternut squash with extra virgin olive oil, Pepe e Aglio, salt, and fresh thyme. Place seasoned squash in a single layer on a baking sheet.
Roast in oven until tender, about 20 to 25 minutes.
Serve as a side dish, or with your favorite salad.