Sweet savoury roast butternut squash

Slow roasted sweet butternut squash

Sometimes you want the vegetable to be the star. Roast butternut squash is just that kind of crowd-pleaser. I am surprised people don’t make it more often. It is full of Vitamin A and has only about 125 calories a cup, after you add the olive oil and spices. It tastes sweet and savoury, and goes well with the simplest meat or fish. If you are too rushed to peel squash, buy it fresh or frozen peeled.
For two
1½ cups peeled squash in ½ inch cubes (freeze extra or buy small baby squash that are easy to peel)
Toss squash with 1 scant tbsp. of good olive oil
1 tsp. kosher salt
Fresh pepper to taste
1 tbsp. fresh thyme leaves
1tbsp. sweetener such as Splenda or stevia, or you can use maple syrup
1 clove of peeled, crushed garlic
Toss well
Roast one hour at 350f/180c