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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 delicate trace of rosemary for taste.

Squash may be 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 instances!) I figured I might share some ideas and tips to reducing butternut squash with confidence. 

Methods to Prep Butternut Squash

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

Peel: The flesh of butternut squash is just too powerful to eat so that you’ll have to peel it. I prefer to set my squash up on one of many flat ends and punctiliously peel from prime to backside. I normally go about half method down after which flip for the opposite half. 

Lower 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 because of your peeling, have that facet relaxation on the reducing board. Wedge your knife in and reduce in half. 

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

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

Components Wanted for Roasted Butternut Squash 

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

Methods 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 a further 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 delicate trace of rosemary for taste.

  • Creator: Davida Lederle
  • Prep Time: 10 minutes
  • Cook 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 giant pink onion, sliced
  • 2 tbsp olive oil
  • 2 tbsp contemporary 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 one more 20 minutes.
  9. Roast for a further 5 minutes in the event 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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