Oven Roasted Butternut Squash

My husband is a Yankee and apparently never ate butternut squash till he came down here.  Obviously, he’s been missing out.

Butternut Squash, one of my seasonal favorites, is very rich in flavor and has a nice nutty taste–hence butterNUT.  I get it, the weird hourglass shaped vegetable scares you…what do you do with this thing?  Well, you can do a lot.  Treat it as any other vegetable in your kitchen!  I happen to love it roasted with fresh herbs but be weary, it’s super rich in flavor and you may only be able to handle a little bit at a time.

Here’s what you’ll need:

• 1 large butternut squash
• olive oil
• 1 tbsp fresh rosemary, chopped
• salt
• pepper

Heat oven to 400

On a large baking sheet, line with tin foil.

Peel off skin of squash and cut the ends off–discard.  Cut squash hot dog style.  Remove seeds from pits.  Cut squash in bite size pieces.

In large bowl, add butternut squash, rosemary, salt, pepper, and olive oil.  Toss, toss, toss!!

Pour squash mixture onto baking sheet and roast for 30-40 minutes.  Squash should have enhanced coloration and almost caramelized crust begin to form on outside.  Enjoy!