Roasted butternut squash

Squash not yet roasted with rosemary

Ingredients
(Serves ten)

3 large butternut squash
7 tbsp olive oil
8 garlic cloves peeled and sliced
5 rosemary sprigs, leaves stripped

Peel and seed the squash. Cut into small cubes. Place in a bowl with olive oil, garlic, thyme and rosemary, and a little bit of salt and pepper. Toss it all together. (This way is more efficient than sprinkling oil over them).

Spread on a baking tray and put into oven (put next to the Osso Bucco pan or your entrée) for about 40 minutes until tender. If it Carmelites, all the better. But be careful that it does not stick to the tray. After 30 minute, turn the squash cubes over to avoid any burning.

What is your favorite way to eat butternut squash?

Tags: , , ,

Categories: recipe, side dish

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  1. Butternut Squash and Regato Cannelloni in Tomato Sauce | russellskitchen - December 10, 2011

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