Roasted Butternut Squash with Shallots and Thyme

Name: Roasted Butternut Squash with Shallots and Thyme
Yield: Serves 4
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

Side Dishes
Vegetables
Vegetarian
Thanksgiving

Appears in Cook's Illustrated November/December 1994

Other than conventional roasting, we discovered that the best method for cooking butternut squash is steaming.

SERVES 4

TIME 1¼ hours

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