butternut squash with red onion + rosemary
I love all squash: acorn, spaghetti, delicata… but butternut is a tried and true favorite. I love its bright orange flesh and its ‘just sweet enough’ taste. It’s great in soups , mashed, or even used as a pumpkin substitute in baked goods.
Lately, this recipe for roasted squash has been my staple recipe for a quick side dish. I’ve even tossed the cooked vegetables with baby arugula and topped it with toasted pine nuts for a substantial lunchtime salad.
Peeling and chopping the squash is probably the hardest part of the recipe… Make sure you have a good, sharp chef’s knife as that will make the task so much easier. I like to cut the neck from the bulb and tackle them as two separate pieces. Cut and cube the squash ahead of time and this dish will come together really easily.
Butternut Squash with Red Onion + Rosemary
5 cups butternut squash, cut into 1-inch cubes
1 red onion, sliced
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon fresh rosemary
1/4 teaspoon sea salt
Preheat oven to 400. Line two large baking sheets with parchment paper.
Add squash, onion, oil, honey, rosemary and salt to a large bowl; toss to coat. Arrange vegetables in an even layer on baking sheets being careful not to overcrowd.
Roast for 30-35 minutes, or until squash is fully cooked.
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