Name: Roasted Butternut Squash
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 pounds butternut squash ( , peeled, seeded, cut into 3/4-inch cubes); 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 sprigs fresh thyme ((or 1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme)); 1/3 cup grated Parmesan cheese