Wednesday, November 18, 2009

Rosemary roasted butternut squash

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


Nicole said...

I LOVE butternut squash. I will have to try this!

Elizabeth said...

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...