Chili Roasted Butternut Squash

squash

roasted squash

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


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