By Ina Garten
This is about as easy as it gets. You can cut the squash a day or two in advance and throw it into the oven before dinner. It's a simple winter dish that's great served with turkey and mashed potatoes.
1 large (4 lbs) butternut squash, peeled, seeded and 1-inch-diced
3 tbsp olive oil
1 tbsp chopped thyme
2 tsp kosher salt
1 tsp ground black pepper
Heat oven to 400 degrees F. Place the squash on a rimmed baking sheet, add the olive oil, thyme, salt, and pepper and toss with your hands. Roast until tender, tossing once during cooking with a metal spatula so the cubes brown evenly, 30 to 40 minutes. Season to taste and serve hot. Serves 4 to 6.