Roasted Butternut and Rosemary Squash

Roasted Butternut and Rosemary Squash

Roasted Butternut and Rosemary Squash with shallots.

  • 3 C 3/4-inch-diced, peeled butternut squash (from about a 2-pound squash)
  • 4 medium shallots
  • 2 Tbs extra virgin olive oil
  • 1 tsp chopped fresh rosemary
  • 1 tsp salt
  • 1/2 tsp granulated sugar, or equivalent sweetner
  • 1/2 tsp freshly ground black pepper

Position a rack in the center of the oven and preheat to 450°F.

Put the squash on a heavy-duty rimmed baking sheet. Peel and quarter each shallot and add them to the squash. Drizzle the oil over the vegetables; toss to coat. Sprinkle the rosemary, salt, sugar, and pepper over the squash; toss to coat.

Distribute the vegetables evenly on the baking sheet. Roast for 20 minutes. Stir, then continue roasting until the vegetables are tender and lightly browned, 10 to 15 minutes more. Before serving, taste and season with more salt if needed.

 

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