• Preheat oven to 425 degrees. Set oven racks in upper and lower third of oven so you can use two baking sheets. (You do not want to overcrowd this will make your veggies steam instead of roasting)
• Line a baking sheet with parchment paper for easy clean up and set aside. Or for maximum browning, skip the paper and place cut size down on baking sheet.

Prep The Broccoli

• We like use broccoli crown’s. The stem, to us can be a little chewy; we freeze them for later use in our creamy Broccoli Soup.
• Cut the broccoli into small pieces. Place in colander and rinse. Set Aside.

Prepare The Butternut Squash

• Use a vegetable or y-peeler to peel the skin off of the squash. Discard the peel.
• Cut off the top of the squash with the stem.
• Cut the squash in half. Lay the squash on its side and slice in half down the center.  Scoop out and discard the seeds and pulp.
• Then slice each piece in half down the center vertically, so that you now have 4 pieces of squash.(see photo)
• To dice the butternut squash, place the flat sides of the squash on the cutting board and then cut into cubes.
• Place butternut squash and broccoli on lined baking sheet.
• Add oil, thyme, salt and pepper and mix throughly. Toss until evenly coated.
• Roast in the oven for 30-45 minutes, tossing vegetables once halfway through. Butternut squash should be fork tender and the broccoli crisp.