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• 1 (3 lb) butternut squash, peeled, seeded and cut into 1-inch cubes*
• 3 Tbsp olive oil
• 1 Tbsp minced fresh rosemary
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh sage
• Salt and freshly ground black pepper
• 1 Tbsp minced fresh garlic
• 2 1/2 Tbsp minced fresh parsley

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1. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
2. Place butternut squash on baking sheet, drizzle with olive oil, sprinkle with rosemary, thyme, sage and season with salt and pepper to taste.
3. Toss to coat then spread into an even layer.
4. Roast in preheated oven 20 minutes. Remove from oven add garlic and toss squash with a thin metal spatula.
5. Return to oven and roast until soft, about 10 - 20 minutes longer. 
6. For more browning move oven rack near broiler and broil squash 1 - 3 minutes (keep a close eye on it it as it will brown quickly!).
7. Sprinkle in parsley, serve warm.

Notes

• For easier peeling microwave the squash (left whole) 1 minute, then peel.
• You don't need to use all three herbs, but I do recommend using at least 2 of them.

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