Recipe courtesy of Laura Calder
Save Recipe Print
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the oven to 400 degrees F/200 degrees C. 

Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Squash Soup

Recipe courtesy of Alton Brown

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Spaghetti Squash with Marinara

Recipe courtesy of Michael Chiarello

Caramelized Butternut Squash

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories