Roasted Butternut Squash with Rosemary

Ingredients

1 ½ lbs. butternut squash (a medium squash)

1 Tbsp rosemary (2-3 fresh sprigs)

2 Tbsp pure maple syrup or honey

2 Tbsp olive oil

Salt and black pepper, to taste

 

Instructions

1. Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.

2. Peel and slice butternut squash into wedges. In a separate bowl, combine oil, maple syrup or honey, and chopped rosemary with ½ teaspoon salt and black pepper (adjust to taste). Mix well. Add squash wedges and massage gently to coat in mixture. Place squash on the baking sheets.

3. Bake for 20-25 minutes or until squash is knife tender. Sprinkle with a little more salt before serving.

Note: Don’t let squash get too mushy. It tastes best when cooked but still firm enough to lift a piece without breaking.

 

Serves 4

Inspired by Chef de Home

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