Roasted butternut squash

By quaypocooks
October 30, 2011
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Author Notes: Simple and deliciousquaypocooks

Serves: 4

  • 1 tablespoon olive oil
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  1. Remove skin and seeds from butternut squash. Cut into 1 cm thick slices.Toss sliced butternut squash and carrots with olive oil, garlic, ground black pepper, se salt and thyme. Roast them in a preheated oven at 200C or 400F for 20 minutes.

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