1 large butternut squash
1/2 tsp fresh snipped rosemary
salt
olive oil
lemon wedge
Rinse squash. Cut into large chunks, removing seeds and stringy centers. Brush squash with olive oil and place in a roasting pan. Sprinkle with rosemary. Roast at 425° for about 30 minutes or until soft. Brush lightly with more olive oil if it begins to dry out. Before serving, sprinkle lemon juice and salt over the squash.
2 comments:
I LOVE butternut squash. I will have to try this!
do you peel the squash before or after you cook it? I have done both and neither is super-easy :) I have also left the skin on, but it was just okay...
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