INGREDIENTS:
1 Squash (I prefer butternut but there are many to choose from)
1 TBS brown sugar
1 TBS butter
pinch salt and pepper
1 TBS dried or fresh thyme leaves
INSTRUCTIONS:
Cut squash in half and scoop out seeds.
Smear the butter on the inside and esp. in the cavity.
Sprinkle cavity with brown sugar and thyme.
season to taste.
Wrap in alum. foil to retain moisture.
Bake in covered pan 1-2 hours at 350ºF / 180ºC.
Voila
PS> simultaneously, bake a head of garlic or two (yummy)
ALTERNATIVE METHOD (AND A WHOLE LOT FASTER)
Preheat oven to 400º F / 200ºC.
Remove seeds and then chop the squash into 2cm cubes
Toss butternut squash with olive oil and garlic in a large bowl.
Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.