Roasted Butternut Squash

INGREDIENTS
1 large butternut squash, peeled, seeded and 1-inch-diced
3 tbs. olive oil
1 tbs. chopped thyme
2 tsp. kosher salt
1 tsp. ground black pepper

DIRECTIONS
Heat oven to 400.  Place the squash on a baking sheet and add the olive oil, thyme, salt and pepper and toss with your hands.  Roast until tender, tossing once during cooking with a metal spatula to make sure cubes brown easily, 30 – 40 minutes.