Baked Squash with Garlic and Thyme
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
This baked squash with garlic and thyme is amazing. Full of flavour, silky smooth and very moreish.
- 1 large butternut squash
- 1 tablespoon olive oil
- 2 cloves garlic (crushed)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 7-8 sprigs fresh thyme
Preheat the oven to 200°C
Now you need to peel the squash. I find that using a large, really sharp knife helps here. Cut the top and bottom off the squash then cut it in half horizontally. Slice the skin from the squash, cutting from top to bottom, working round each half of the squash. Once the squash is peeled, cut each piece in half again, this time vertically. Remove the seeds from the bottom halves and cut each piece into 6-7 wedges.
Place the squash wedges in a bowl, add all the remaining ingredients and mix well. Place the squash on a non-stick baking tray, cover with foil, and bake for 30 minutes. Now remove the foil, loosen any pieces of squash that have stuck to the baking sheet and bake for a further 10-20 minutes until the squash is soft and slightly caramelised at the edges.
Remove from the oven and serve.
Serving: 209g | Calories: 129kcal (6%) | Carbohydrates: 25.6g (9%) | Protein: 2.3g (5%) | Fat: 3.9g (6%) | Saturated Fat: 0.6g (3%) | Sodium: 300mg (13%) | Potassium: 732mg (21%) | Fiber: 5g (20%) | Sugar: 4.5g (5%) | Vitamin A: 21350IU (427%) | Vitamin C: 60.2mg (73%) | Calcium: 150mg (15%) | Iron: 4.5mg (25%)