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Roasted Butternut Squash

How to Prepare Roasted Butternut Squash

Difficulty Level:    

Serves 6
2 lbs. Butternut Squash, Peeled and Seeded, Cut into 1 in. Cubes
¾ Cup Thinly Sliced Yellow Onion
6 Whole Cloves Garlic
2 tbsp. Olive Oil
2 tbsp. Chopped Fresh Rosemary Leaves
2 tbsp. Chopped Fresh Sage Leaves
1 tsp. Salt
1⁄4 tsp. Freshly Ground Black Pepper

How to prepare the salad: 

  1. In a large mixing bowl, toss together the squash cubes, onion, garlic cloves, olive oil, rosemary, sage, salt, and pepper.
  2. Spread the mixture in a large, shallow baking pan, cover with plastic wrap, and let marinate at room temperature for about 2 hours.
  3. Preheat the oven to 450°F.
  4. Remove the plastic wrap and roast the squash for 20 to 25 minutes, turning once or twice with a large spatula to encourage even browning and cooking. The squash is cooked when it is browned and very tender. Serve hot.
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