Roasted Butternut Squash with Rosemary

Enjoy the flavours of fall with roasted butternut squash and rosemary. Golden brown, caramelized, and seasoned with fresh rosemary, it has a delectable sweet taste and buttery texture. If you’ve never roasted butternut squash before, you have to try it this fall!

 
  • ¼ cup brown sugar
  • ¼ cup oil or butter
  • 1 teaspoon salt
  • 3 tablespoons fresh rosemary leaves
  • Other herbs or spices as desired such as sage, cinnamon or nutmeg.
  1. Preheat oven to 400ºF.
  2. Peel, chop and scrape cavity of 1 butternut squash (approx 3-4#), making 1-2” cubes.
  3. Toss cubes with the other ingredients (more or less depending on the size of your squash)
  4. Spread on a lightly greased, foil-lined cookie sheet.
  5. Roast in the oven stirring 2-3 times during cooking period. Test to see if squash can be easily pierced with a fork. Enjoy!
 
Main Course