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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a savory sweet dish that my family loves. Ingredients:
3 cups butternut squash, peeled, diced in 3/4 inch pieces |
4 shallots |
2 tablespoons extra virgin olive oil |
1 teaspoon rosemary, chopped finely |
1/2 teaspoon granulated sugar |
1 pinch salt |
fresh ground black pepper |
Directions:
1. Heat oven to 450°F.
2. Put squash on a heavy-duty rimmed baking sheet.
3. Peel and quarter each shallot and add them to the squash.
4. Drizzle oil over the vegetables, toss to coat.
5. Sprinkle the rosemary, sugar, 1 teaspoons salt and 1/2 teaspoons pepper over squash, toss to coat.
6. Distribute the vegetables evenly on the baking sheet. Roast for 20 minutes until the vegetables are tender and lightly browned.
7. Stir and continue to lightly brown for 10 to 15 more minutes.
8. Before serving taste and season with more salt if needed.
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