A variety of squash is plentiful this time of year.
I love butternut squash, and I love to make it this simple way that I did this week for dinner.
The hardest part is “peeling” the squash.
Here is how I make it:
Roasted Butternut Squash
1 Butternut squash halved, seeded, peeled.
5-6 Tbsp butter
1/4 c brown sugar
1 sprig fresh rosemary, minced
salt and pepper to taste
Cut butternut squash into cubes and spread onto baking dish/stone. Melt butter, add brown sugar, and mix well. Drizzle over squash cubes. Sprinkle rosemary and salt/pepper over all. Roast in 400 degree F oven for 20-30 minutes, until tender and brown.
Cheers & Hugs,
10 thoughts on “Easy Roasted Butternut Squash”
I am going to have this for my dinner tonight. I can’t wait to try it!!!!
Yay! You’re going to love it!
I made the butternut squash tonight, but mine cooked and mushed up within 16 minutes at 400F. I placed them on a large cookie sheet and they were well spaced out. They tasted very nice. I will try and make them again and adjust the cooking time. Thanks for sharing this lovely recipe!!!
if you like that I think you might love this I saw on PBS
They ones in the video here look good but the one I am going to make for Thanksgiving is the one in the full length video where she cooks sweet potatoes with her mother.
I will have to watch. I have not heard of this show, but it looks interesting. I can even watch it on my iPhone 🙂 Gotta love that. Thanks so much for sharing!
I just happen to have one on my counter..I’ll give this a try!
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