Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried thyme or sage
  • 1 whole head of garlic
  • 1 tsp olive oil
  • A pinch of salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Peel the butternut squash and cut it into uniform 1-inch cubes. Slice the very top off the head of garlic to expose the cloves.
  3. In a large mixing bowl, toss the squash cubes with 2 tbsp of olive oil, salt, pepper, and dried herbs. Spread the squash in a single layer on the baking sheet.
  4. Place the garlic head on a small piece of aluminum foil, drizzle with 1 tsp of olive oil and a pinch of salt, then fold the foil into a sealed pouch.
  5. Place the garlic pouch on the baking sheet with the squash and roast for 35–45 minutes, tossing the squash cubes halfway through for even browning.