Oven-Roasted Butternut Squash

2 pounds butternut squash, peeled, cut in half, seeds scooped out and discarded and cut into ¾

- to 1-inch pieces

1½

tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon dried thyme leaves, crumbled

½

teaspoon fresh ground black pepper

Smoked Spanish, mild or hot paprika

Position the oven rack in the oven's middle position and begin heating the oven to 425 degrees. For easy cleanup, line a heavy-duty rimmed baking sheet with foil. Set aside.

Add olive oil, salt, thyme and pepper to a large mixing bowl. Add prepared butternut squash and stir and toss until completely coated with oil and seasonings.

Turn butternut squash out onto the baking sheet and arrange evenly so they are not touching. Dust with preferred paprika. Place cut-side down and roast for 15 minutes. Carefully remove the pan from the oven and with a plastic spatula, flip the squash pieces over. Return the pan to the oven and bake 10-15 minutes, or until golden brown in spots and easily pierced with a fork. Serve immediately.

Serves four.

Serving suggestion: For an added flavor note, try squeezing a little fresh lemon juice over the squash just before serving.

Nutrition values per serving: 140 calories (28.4 percent from fat), 4.4 g fat (0.6 g saturated fat), 26.6 g carbohydrate, 4.5 g fiber, 3.3 g protein, 0 cholesterol, 300 mg sodium.