12-lbbutternut squashpeeled, seeded, chopped into 1-inch cubes
1tablespoonrosemarychopped
1tablespoonthyme leaveschopped
2-3tablespoonsolive oil
2clovesgarlicminced
salt and pepper to taste
squeezelemon
Instructions
Preheat oven to 400 degrees. Prepare baking sheet with parchment paper or tin foil, sprayed with vegetable spray or Pam.
In a large bowl, combine squash, rosemary, thyme, salt and pepper. Drizzle oil over squash and toss to coat.
Spread onto prepared baking sheet in a single layer.
Roast 20 minutes. Stir squash and and rearrange into single layer. Roast an additional 15 minutes. Remove squash from oven. Add chopped garlic and stir to coat squash. Shake out the vegetables into a single layer and roast an additional 5 minutes, so the garlic becomes fragrant, but doesn't brown.
Remove from oven and toss with juice of half a lemon. Serve.