Thanksgiving Squash Recipe

Thanksgiving isn't just about the turkey. Side dishes are some of the greatest adornments on the Thanksgiving table and bring the extra festivity to the holiday. Whether you like cranberry, mashed potatoes, corn on the cob, or any other combination of traditional side dishes, this squash recipe is guaranteed to compliment them all.

Here's what you'll need:

1 butternut squash

2 tablespoons olive oil

2 tablespoons thyme

1 tablespoon brown sugar (or use honey as a substitute)

1 teaspoon salt

Fresh Parmesan Reggiano (optional)

1. Preheat the oven to 400 degrees Fahrenheit.

2. Cut off the ends of the squash and peel the vegetable (make sure to peel deep enough to remove the inner green rind as well as the tan outer skin). When the squash is peeled, cut the vegetable in half and take out all the seeds (it's easiest to just take a spoon and scoop out the seeds and pulp). Cut the squash into 1½-inch cubes and place them in a large mixing bowl.

3. Add the olive oil, thyme, brown sugar, and salt. Toss the squash in the ingredients making sure each cube is covered with an equal amount of ingredients.

4. Cover a baking sheet with aluminum foil and pour the cubed squash onto the sheet. Spread out the cubes so that they aren't stacked on top of each other. Place the sheet in the oven.

5. Bake the squash for 15 minutes and then turn the cubes to bake the other side (be careful not to squash the squash in the process). Turning the cubes will ensure both sides are evenly browned.

6. Cook for an additional 10 minutes. Just before removing the squash from the oven you may opt to sprinkle fresh Parmesan over the cubes. This will add bit of salty-sour flavor that will complement the sweet vegetable, but isn't necessary-the dish will be just as delicious without it.

Butternut squash creates a perfect side dish for the Thanksgiving meal. You may want to experiment with the recipe once or twice before Turkey Day just to make some fine tunings and adjust the dish to your taste. If it is too sweet, add less (or no) brown sugar. If the thyme doesn't come through, add a couple extra pinches. If you don't like the squash a little bit crispy, use a lower oven temperature. Also feel free to double and triple the recipe to allow ample amounts for your many Thanksgiving guests. Most of all, enjoy this delicious vegetable side dish and have a happy Thanksgiving!