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Categories:Viewed: 60 - Published at: 4 years ago
Ingredients
- One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped rosemary
- Sea salt
- Freshly ground pepper
Method
- Preheat the oven to 425.
- In a large bowl, toss the squash with olive oil and rosemary and season with salt and pepper.
- Spread on a baking sheet in a single layer and roast in the oven for 25 minutes.
- Toss and continue cooking for about 20 more minutes, until tender and lightly browned.
- Transfer to a bowl and serve.
