Roast Butternut Squash with Goat Cheese and Thyme
Savory, quick and satisfying side dish.
7 cups chopped Butternut Squash
4 Tablespoons Olive Oil, divided
1/2 Teaspoon kosher salt, divided
1/4 Teaspoon fresh ground pepper, divided
1/2 Teaspoon Garlic Powder, divided
1 ounce Goat Cheese
1 Teaspoon Fresh Thyme Leaves
Preheat oven to 400 degrees F
Line two rimmed baking sheets with parchment paper
Divide the butternut squash equally between the two baking sheets
Drizzle the squash on each sheet with 2 Tablespoons of the olive oil.
Sprinkle each sheet with 1/4 Teaspoon of the salt, 1/4 teaspoon of the garlic powder and 1/8 teaspoon of the pepper.
Toss to combine
Roast 20-25 minutes, tossing halfway through, until squash is cooked and starting to brown.
When tossing the veggies- check to make certain both pans are cooking evenly. If not, rotate the pans.
Transfer squash to serving dish
Crumble goat cheese on top and sprinkle with thyme leaves.