Oven-Roasted Butternut Squash with Almonds

This recipe couldn't be simpler to execute, and it yields a beautifully tender, sweet squash with the crunch of toasted nuts.

For this recipe you’ll need:

• 2 pounds butternut squash, peeled and cut into 1/2-inch dice
• 1 to 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh thyme, rough chopped
• Salt and pepper to taste
• 1/2 cup sliced almonds, toasted