1 large butternut squash
1/2 tsp fresh snipped rosemary
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.