Roasted Rosemary Butternut Squash

Roasted Rosemary Butternut Squash - Gluten Free, Vegan 

GF, DF, SF Roasted Rosemary Butternut Squash

Ingredients

1 medium butternut squash

1 2-3" twig of fresh rosemary (peeled from the stem and chopped lightly)

2 tbs olive oil

salt and pepper

Preheat oven to 375 degrees

1. Wash and peel the butternut squash using a vegetable peeler or a sharp knife. 

2. Slice the butternut squash in half and scoop out the stringy flesh and seeds. 

3. Reserve the seeds (wash and set aside to dry)

4. Cut the butternut squash into 1" cubes and place in a large rectangular baking dish.

5. Toss the butternut squash cubes in olive oil and coat with the rosemary, salt, and pepper to taste. 

6. Bake for about 35-40 minutes or until soft. 

7. Meanwhile, toss the squash seeds in olive oil and some salt and put on a flat baking pan and bake with the squash for about 10-15 minutes or until crispy.*

8. Sprinkle the seeds on top (that is, if you can resist them long enough to get them onto your plate)

*I actually had room in the baking dish that the squash was in and put the seeds off to one side, removing them about half way through the baking when I heard them starting to pop! But I find they come out crispier on a flat baking dish. 

This recipe makes a warm and cozy side dish that is filling and flavorful. 

Shared on Tempt My Tummy Tuesdays and Life as a Mom Ultimate Recipe Swap

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