The uniquely small size and shape of this squash lends itself to a simple roasting. No peeling, no chopping! Super easy and delicious.

Serves 4 as a side dish.

Ingredients:

• 2 'Butter Baby' Squash
• 3 Tbs cup olive oil
• ¾ cup orange juice
• 5 small branches of fresh thyme
• 1 Tbs honey
• Pinch cayenne
• Pinch Kosher salt

Recipe:

1. Preheat oven to 450°.
2. Halve butternut squash lengthwise, deseed with a spoon, score flesh a few times with a knife.
3. Brush a small (quarter) sheet pan and squash flesh with olive oil. Place squash face down on sheet pan. Roast in preheated oven for 10 minutes.
4. Meanwhile, pour orange juice, 1 branch of thyme, honey and cayenne into a small saucepan. Bring to a boil and reduce liquid by half.
5. Flip squash to cut side up. Brush with reduced juice (some should pool in cavity). Top with fresh thyme branches and continue to roast for 5 more minutes. Flesh should be just cooked through when pierced with a knife. Feel free to top with extra reduced juice. Sprinkle lightly with salt and serve.