Oven Roasted Butternut Squash [WF/GF/DF/V]
Doug Roese / Lakewinds Natural Foods
A great way to use nutritious squash in your meals. Add sautééed chicken breasts and green salad for a nice dinner.
Serves 4-6
Ingredients
2 pounds butternut squash
1 large red onion, cut in wide crescents
2 tablespoons olive oil
teaspoon salt
teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary
Instructions
Preheat oven to 400°F. While still whole, peel the butternuts with a vegetable peeler (get down to the orange flesh). Cut in half lengthwise then scoop out seeds and strings. Cut into 1" pieces. Place squash and onion in bowl, add olive oil, salt and pepper. Using your hands, blend together until everything is coated well with oil. Place on a lightly oiled, large baking sheet (or 2 small sheets), and roast about 30-40 minutes until browned on edges and soft. Sprinkle with rosemary and bake another 5 minutes