Cut the squash down the middle lengthways, and then cut each half again to give four quarters. Using a large spoon, scope the seeds from the bottom ends.
Preheat oven to 200C, 180C fan, gas mark 6.
Cut each piece lengthways into large wedges. Toss in a large bowl with the oil and the seasoning.
Place on the baking tray, skin side down. Sprinkle over the thyme. Roast for between 25 and 30 minutes, until golden in colour and tender
Nutrition
Nutrition Facts
Roasted Butternut Squash
Amount per Serving
Calories
139
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Sodium
5
mg
0
%
Potassium
440
mg
13
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.