ROASTED BUTTERNUT SQUASH

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Ingredients

• 1 butternut squash, seeded, peeled and cut into cubes

• 4 garlic cloves, minced

• 2 tbsp. fresh thyme, minced

• 2 tbsp. fresh sage, minced

• 1 tbsp. avocado oil

• Sea salt and pepper to taste

• 1/3 cup of dried cranberries (optional)

• 1/3 cup of chopped pecans (optional)

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1. Pre-heat oven to 425

2. In bowel combine all ingredients, and gently toss until well coated.

3. Transfer squash to a baking sheet lined with parchment paper and spread them out in a single layer

4. Roast for 35 to 40 minutes, turning them at the halfway point

5. Adjust seasoning and serve with more fresh herbs, if desired.