Monday, April 20, 2009
Roasted Butternut Squash
I roasted my first Butternut Squash a few weeks ago, previously I had been scared of them. It was so delicious, I could of eaten ALL of it! We ate it up so fast, no time for photos! I decided I was ready to eat it again, so I made it last night!
Butternut Squash is fairly difficult to peel, de-seed and cube, but it is worth the time. I added some Rosemary which really gives it a savory taste. This is really a simple and delicious recipe.
1 Butternut Squash, peeled, de-seeded and cubed
3-4 tbl good quality Olive Oil
Salt and Pepper
Grey Sea Salt to finish (optional)
Dried Rosemary, I pulverized in my mortar and pestle
Preheat your oven to 400 degrees
Place your cubed squash on a large non-stick pan, and mix well with the olive oil, salt, pepper, and Rosemary.
Place in the oven and roast for approximately 25-35 minutes, turning frequently.
Finish with Grey Sea Salt if you happen to have it
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