Thursday, December 12, 2013

roasted rosemary butternut squash recipe.

lately weve been eating a lot of butternut squash. why? because  sprouts has had organic butternut squash on sale for 88 cents a pound just about every week. so weve been eating it just about every week. 

and none of us really minds, because its also delicious. especially if you roast it (but i mean, what isnt a million times better if you roast it). this isnt exactly the fastest vegetable dish, but its super simple and perfect for fall/winter. 

heres how i like to do it:

rosemary roasted butternut squash
(makes 3-4 side servings, depending on the size of the squash)

1 small/medium butternut squash, OR one bag of peeled and chopped squash. 
olive oil 
garlic powder
dried rosemary

start by preheating your oven to 400 degrees. cut your butternut squash in half lengthwise and scoop out the seeds. next peel and chop your squash into approximately one-inch cubes (this takes literally forever, so if you prefer to buy a pre-chopped bag of squash, i wouldnt blame you). now spread your squash cubes in a single layer on a foil-lined cookie sheet. drizzle with olive oil, then sprinkle with salt, pepper, garlic, and rosemary to your preference. bake for about 30 minutes until squash starts to brown on one side, stir, and bake for 20 more minutes until the largest pieces are cooked through. 

and thats it! please let me know if you try it out, hope you like it!

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