Name: Roasted Butternut Squash with Shallots and Thyme
Total time: 1 h 15 min
Ingredients: 2 pounds butternut squash, peeled and cut into 1 1/2 inch cubes; 6 medium shallots, peeled; 2 tablespoons vegetable oil; 2 teaspoons minced fresh thyme leaves; Salt and ground black pepper

Why This Recipe Works

To find the best butternut squash recipe, we tried cooking butternut squash by microwaving, baking, roasting, steaming, and boiling to find what produced the best texture and flavor. Roasting chunks of peeled squash produced caramelized squash, with a good chewy texture and a sweet and pronounced flavor.

Instructions

Heat oven to 425 degrees. Put squash and shallots in roasting pan large enough to hold them without crowding. Toss with oil, and season with thyme and salt. Roast squash and shallots, stirring them or shaking the pan every 15 minutes, until they are tender and evenly browned, 45 to 50 minutes. Season with pepper to taste; serve warm or at room temperature.