Harvest of the Month at Kitchen Icons is Butternut Squash -

Kitchen Icons Viking Kitchen is the backdrop for January’s Harvest of the Month on NBC-TV

Roasted Butternut Squash

Recipe: Ruth Chipps, MS, RDN

Ingredients:

1 Tablespoon olive oil 2 1/2 - 3 pounds butternut squash, cubed (use carrot peeler to remove skin) sprinkle of salt, pepper and garlic A few sprigs of fresh thyme or minced parsley.

Method: Heat oven to 400 degrees.

Place butternut squash on a sheet pan covered with parchment paper.

Drizzle with olive oil and sprinkle lightly with salt, pepper and granulated garlic.

Roast for 20-25 minutes or until fork-tender. Stir once during the cooking process.

Sprinkle with herbs.

Serve as a side dish or toss in soups and salads.

Ruth Chipps, MS, RDN, Host of “Harvest of the Month” on NBC-TV (WEAU)