Caramelized Roasted Butternut Squash with Thyme and Sage
2, 3 lb. butternut squash, peeled, split in half and seeds removed
6 medium shallots, peeled and cut into 1/4 lengthwise
5-6 Tbs. extra virgin olive oil
2 Tbs. finely chopped rosemary
Salt and fresh ground black pepper to taste
Preheat oven to 400°F.
Cut squash into even ¼ inch thick slices. Toss the squash, shallots chopped sage with the olive oil adding a bit more if needed to coat the slices well. Lay slices onto two greased baking sheet pans in an even layer and season well with salt and pepper.
Bake for 20 minutes and then take out of oven give the vegetables a good stirring (turning the squash over halfway through the cooking process will yield evenly browned vegetables).
Add the chopped fresh thyme and bake for 15-20 minutes or until the vegetables and nicely caramelized.