recipeWEDNESDAY: Honey and Thyme Roasted Butternut Squash

Honey and Thyme Roasted Butternut Squash

1 medium butternut squash
1/4 c honey
3-4 tbsp butter
1/2 tsp fresh, chopped thyme leaves
1/2 c walnuts
Sea salt and black pepper, to taste

Preheat oven to 350. You will be using the bulb portion of the butternut squash. Cut into 4 quarters and remove seeds. Place the squash skin side down into a shallow baking dish. Roast butternut squash until slightly soft, about 20 to 30 minutes. While squash is cooking, is sauce pan melt butter. Add in honey, thyme, walnuts then season with salt and pepper. Pour this mixture into the crook of each cooked squash quarters. Return to oven to cook for additional 10 minutes.