Tuesday, January 12, 2010

Roasted Butternut Squash with Rosemary

With frigid temperatures hovering for days here in Orlando, it's been a great time to turn on the oven. For those eager to shed a few pounds, eat healthier, or just serve a different side dish, roasted butternut squash is a great choice—colorful, full-flavored and economical, a trio of reasons to give it a try. Not to mention turning on the oven!


Peel the thin hard peel with a vegetable peeler or paring knife, cut the squash in half lengthwise and scoop out the few seeds with a spoon, scraping up the soft web-like strands surrounding the seeds. Then dice the squash. Toss with a generous tablespoon of olive oil, salt and freshly ground pepper and use either a sprig of fresh rosemary or a teaspoon of dried. Roast the seasoned cubes in a shallow roasting pan in a 425° oven for about 40 minutes until tender. (pierce with the tip of a paring knife to test for doneness). Turn and re-toss after 20 minutes to allow for even cooking and slight browning.

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