Roasted Butternut Squash

Name: Roasted Butternut Squash
Ingredients: 1 pound butternut squash, peeled, seeded, and roughly chopped; 3 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon fresh chopped rosemary, or 1 teapsoon dried

5 ingredients

6 steps

Ingredients

1 pound butternut squash, peeled, seeded, and roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh chopped rosemary, or 1 teapsoon dried

Directions

1

In a large bowl, toss squash with olive oil, salt, and pepper.
2

Put the squash on a baking sheet next to the parsnips, keeping the two vegetables separate, and roast until tender and golden brown, 15 to 20 minutes.
3

Prepare the parsnip puree and transfer it to a separate bowl.
4

Fold in the squash and the rosemary.
5

Do not overmix.
6

Taste for seasoning and stir in salt and pepper as needed.