1 medium butternut squash (about 3 pounds)
2 to 3 tablespoons olive oil
Salt and pepper
1 bunch rosemary
1 bunch thyme
Heat the oven to 375 degrees F (190 degrees C).
Using a large knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices.
*This recipe doesn’t have you remove the skins – I think that it helps hold in some of the juices and keeps the slices from tearing…however, we removed the skin before eating because it was a little tough…
Brush a heavy baking sheet generously with oil. Line up the squash slices on the baking sheet and brush them with oil. Sprinkle with salt, pepper and herbs.
Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices.
Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total.