- 2 tablespoons olive oil
- 1 (20 oz.) package Olivia’s Organics Butternut Squash - cut into 2-inch dice
- 1 pound Brussels sprouts - cleaned and halved
- Salt and pepper - to taste
- 1 tablespoon fresh thyme or 1 teaspoon dried
- Preheat oven to 425 degrees F.
- Place the squash and Brussels sprouts on a sheet pan and toss together with olive oil. Season with salt, pepper and thyme. Roast in oven for 30 minutes, turning half way through, until golden brown and tender.