Roasted Butternut Squash

1½ to 2 pounds butternut squash
1 yellow onion
1 bulb of garlic, cloves separated but left in peels.
thyme, fresh sprigs
extra-virgin olive oil
3 to 4 T good quality balsamic vinegar
salt and freshly ground black pepper

Preheat the oven to 400°F.

Line a cookie sheet with foil.

Peel, seed and cut the squash into 1-inch cubes.

Peel and rough chop the onion (or thin quarter slice) the onion.

Place all vegetables in bowl with 3-4 sprigs of thyme, drizzle olive oil liberally over the mixture and mix to coat well.

Spread out in an even layer on the baking sheet.

Drizzle balsamic vinegar over everything, sprinkle with salt and pepper.

Roast for 45-60 minutes, or until easily pierced with knife and lightly browned.

Serve hot or at room temperature, with fresh, artisanal balsamic vinegar sprinkled at the last minute.

Alternative Preparation:
Cut the squash lengthwise in half.

Seed and cut it into 3- to 4-inch squares, with skin intact.

Score the flesh with crosshatch cuts about ½ inch deep.

Rub all over with olive oil.

Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper.

Bake 45 minutes, or until easily pierced with knife and lightly browned.

Serve hot or at room temperature, sprinkled with balsamic vinegar.