Tuesday, November 24, 2015

Rosemary Roasted Butternut Squash

Still frantically searching for a delicious side dish for Thanksgiving dinner? No worries! Rosemary Roasted Butternut Squash is simple to make and simply amazing to eat. It will bring color to your table with hardly any effort.

You just peel a butternut squash. The absolute easiest way is to use a vegetable peeler to take off the tough skin. I used to try to hack it off with a knife, and I'm surprised I never needed stitches! Then, slice the squash into 1" thick slices. Drizzle with olive oil, garlic powder, cracked pepper, salt, and fresh rosemary and you're done! Just bake it and you've got something tasty to accompany your dinner.

I make Rosemary Roasted Butternut Squash fairly often. Most recently, I made it for our early Thanksgiving dinner last Sunday. While it is definitely delectable on its own, I've found it is perfect for smashing on a grilled turkey burger, throwing into a spinach salad, and this morning I discovered it is divine on a turkey sandwich made on my Perfect Parker House Rolls. (I knew my braces were getting tightened today, so I ate lunch for breakfast because I knew I wouldn't be able to chew later.)

A high heat for about 20-25 minutes is the best way to roast butternut squash. In a pinch you can cook it at 350 degrees for longer, which is what I had to do on Sunday, but it does tend to dry the squash out. Really though, you should make Rosemary Roasted Butternut Squash because it is awesome!

Rosemary Roasted Butternut Squash

  • 1 butternut squash, peeled, seeded, and sliced into 1" thick pieces
  • olive oil
  • salt
  • pepper
  • garlic powder
  • chopped fresh rosemary
  1. Preheat oven to 425 degrees. 
  2. Place sliced squash on a cookie sheet. Drizzle generously with olive oil.
  3. Sprinkle with seasonings until lightly coated. 
  4. Bake for about 20 minutes, or until fork tender. Serve immediately.

Bake the bread. Share the slices. 

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