Roasted Butternut Squash
This is our garlic rosemary roasted butternut squash recipe that is roasted in the oven.
Equipment
- Pyrex 4-Qt. Glass Mixing Bowl
- OXO Good Grips Contoured Mess-Free Pepper Grinder
- Le Creuset Non-Stick Bakeware
Ingredients
- 1 butternut squash
- 1 T rosemary
- 1 T minced garlic
- 2 T olive oil
- 1 t freshly cracked pepper
- 1 t coarse salt
Instructions
- Wash and dry the squash.
- Using a fork poke holes in the butternut squash all around it.
- Heat it up in the microwave on high for 3 minutes.
- Use a clean kitchen towel to remove it from the microwave and set aside to cool.
- Allow it to cool to the touch.
- Preheat the oven to 400.
- Then peel the squash.
- Add the seasonings and olive oil into a medium bowl and set aside.
- Cut the squash and remove the pulpy seeds.
- Cut it into 1 inch cubes and add to bowl with seasonings.
- Toss together until squash cubes are evenly coated.
- Line a large baking pan with parchment paper.
- Spread the cubed squash out on the pan. Allow as much space between each piece as possible and avoiding stacking.
- Roast in the oven for 25 minutes or until the squash is fork tender.