Savory Roasted Butternut Squash -- Cluck!

The hardest part of this recipe is peeling the squash! Inspired by Recipe Roasted Chicken With Squash -- Reduce the garlic powder, pepper, and thyme, if you don't like it so savory!

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1  butternut squash (about 5 cups cut-up)
• 2  tablespoons olive oil
• 1 1⁄2 teaspoons chicken bouillon granules
• 1⁄2 teaspoon garlic powder (SCANT ~ or between 1/4 - 1/2 tsp)
• 1⁄2 teaspoon salt (scant ~ or between 1/4 - 1/2 tsp)
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon  ground thyme
• 1⁄4 cup maple syrup

Directions

1. Preheat oven to 400°F.
2. Peel, remove seeds, and cut squash into large bite size pieces; place pieces into a medium sized bowl.
3. Heat olive oil in a small glass bowl or Pyrex measuring cup for about 1 minute in the microwave.
4. Combine chicken granules with the warmed olive oil ~ stir until well combined and granules begin to melt. Stir in garlic powder, salt, pepper, and ground thyme ~ mix well.
5. Pour olive oil/chicken granule/seasoning mixture over squash pieces ~ with a spoon, toss well to coat!
6. Spread pieces onto a shallow sided pan (cookie sheet) sprayed with cooking spray.
7. COVER the pan with aluminum foil and roast for 20 minutes, then remove cover.
8. Baste squash pieces with the maple syrup and continue roasting (UNCOVERED) for 15 minutes.