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Roasted Butternut with Sage and Thyme

Roasted Butternut with Sage and Thyme

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Serves 4 (serving size: about 2/3 cup)

ByJulia Levy

September 2017

Sometimes the simplest dishes are the best. In this one, butternut squash combines with oil, sage, and thyme for a can't-be-beat weeknight side.


  • 1 (2-lb.) butternut squash
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh sage
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutritional Information

  • Calories 147
  • Fat 7g
  • Satfat 1g
  • Unsatfat 6g
  • Protein 2g
  • Carbohydrate 23g
  • Fiber 4g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 248mg
  • Calcium 10% DV
  • Potassium 19% DV
  • Sugars 4g
  • Added sugars g

How to Make It

Preheat oven to 425°F. Peel and seed butternut squash; halve lengthwise. Cut crosswise into 3/4-in. slices. Toss with olive oil, sage, thyme, salt, and pepper. Arrange on a baking sheet. Bake at 425°F for 20 minutes.

Watch the video: Roasted Butternut Squash with Rosemary u0026 Thyme - Thanksgiving Recipes


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