Chili Roasted Butternut Squash
Preheat oven to 450 degrees F
In a large roasting pan toss together:
One large butternut squash, peeled, seeded, and diced (about 8 cups)
4 garlic cloves, mashed and roughly chopped
1 teaspoon chili powder
1 teaspoon dried thyme leaves
Pinch sea salt
2 tablespoons olive oil
Roast for about 30 minutes, shaking twice, until tender and browned
Well Fed Naima 