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,