Name: Rosemary Butternut Squash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 lbs butternut squash, peeled, seeded and chopped; 1/2 large red onion, sliced; 2 tbsp olive oil; 2 tbsp fresh rosemary, chopped; 1/2 tsp sea salt; 1/4 tsp black pepper

Rosemary Butternut Squash

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A simple fall side dish for roasted butternut squash with rosemary. Just toss with onion and olive oil and roast to perfection with a subtle hint of rosemary for flavor.

Author: Davida Lederle
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4-6 servings 1x
Category: Side
Method: Roast

Ingredients

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2 lbs butternut squash, peeled, seeded and chopped
1/2 large red onion, sliced
2 tbsp olive oil
2 tbsp fresh rosemary, chopped
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Preheat oven to 400 degrees F.
In a large bowl combine butternut squash and onions.
Add olive oil and toss with hands.
Sprinkle with rosemary and give one more toss.
On a baking sheet lined with parchment paper or a silicone-mat spread out butternut squash mix.
Sprinkle with sea salt and pepper
Roast for 20 mins. Remove from oven and flip.
Roast for another 20 mins.
Roast for an additional 5 mins if you like it crisp.
Remove from oven and let cool slightly before serving.

Find it online: https://www.thehealthymaven.com/roasted-rosemary-butternut-squash/