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Roasted Butternut Squash with Rosemary


A easy fall facet dish for roasted butternut squash with rosemary. Simply toss with onion and olive oil and roast to perfection with a refined trace of rosemary for taste.

Squash is perhaps the toughest vegetable to cut. Do you agree? It looks as if each time I exploit squash I’m barely scared I’m going to lose a finger. Whilst you can 100% use pre-cut squash (I’ve achieved this many occasions!) I figured I’d share some ideas and methods to slicing butternut squash with confidence. 

The way to Prep Butternut Squash

Prep: The important thing to slicing butternut squash is working with flat surfaces when you’ll be able to… and utilizing a pointy knife. A boring knife might be your nemesis with squash! Begin by slicing off every finish of the squash so you’ve a flat prime and backside to work with. 

Peel: The flesh of butternut squash is simply too robust to eat so that you’ll must peel it. I prefer to set my squash up on one of many flat ends and thoroughly peel from prime to backside. I often go about half approach down after which flip for the opposite half. 

Minimize in half: Subsequent you’ll wish to reduce your squash in half lengthwise. That is in all probability my least favourite half however don’t fear, you are able to do it! If there’s a barely flatter facet due to your peeling, have that facet relaxation on the slicing board. Wedge your knife in and reduce in half. 

Take away seeds: Use a spoon to scoop out the seeds and stringy items. You may roast these like pumpkin seeds or toss. 

Minimize into cubes: Set your squash halves reduce facet (flat facet) down on the slicing board. Begin by slicing half-moon strips crosswise after which reduce the strips into cubes.

Elements Wanted for Roasted Butternut Squash 

  • Butternut squash
  • Crimson onion
  • Olive oil
  • Rosemary
  • Sea salt + Pepper

The way to Make Roasted Butternut Squash with Rosemary

STEP 1: Mix the squash and onions in a big bowl. Add olive oil and toss to mix. Sprinkle in rosemary and toss once more.

STEP 2: Unfold squash combination evenly on a baking sheet lined with parchment paper or a silicone mat.  Roast at 400ºF for 20 minutes. Take away from the oven, flip after which roast for an extra 20 minutes. 

STEP 3: Take away from the oven and let cool barely earlier than serving. 

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Roasted Butternut Squash with Rosemary

A easy fall facet dish for roasted butternut squash with rosemary. Simply toss with onion and olive oil and roast to perfection with a refined trace of rosemary for taste.

  • Creator: Davida Lederle
  • Prep Time: 10 minutes
  • Prepare dinner Time: 40 minutes
  • Complete Time: 50 minutes
  • Yield: 46 servings 1x
  • Class: Facet
  • Methodology: Roast
  • 2 lbs butternut squash, peeled, seeded and chopped
  • 1/2 massive purple onion, sliced
  • 2 tbsp olive oil
  • 2 tbsp recent rosemary, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

  1. Preheat oven to 400 levels F.
  2. In a big bowl mix butternut squash and onions.
  3. Add olive oil and toss with arms.
  4. Sprinkle with rosemary and provides yet one more toss.
  5. On a baking sheet lined with parchment paper or a silicone-mat unfold out butternut squash combine.
  6. Sprinkle with sea salt and pepper
  7. Roast for 20 minutes. Take away from oven and flip.
  8. Roast for an additional 20 minutes.
  9. Roast for an extra 5 minutes in case you prefer it crisp.
  10. Take away from oven and let cool barely earlier than serving.

Key phrases: Roasted butternut squash, roasted squash, rosemary butternut squash


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