How to Prepare Roasted Butternut Squash
Difficulty Level:Serves 6Ingredients:2 lbs. Butternut Squash, Peeled and Seeded, Cut into 1 in. Cubes¾ Cup Thinly Sliced Yellow Onion6 Whole Cloves Garlic2 tbsp. Olive Oil2 tbsp. Chopped Fresh Rosemary Leaves2 tbsp. Chopped Fresh Sage Leaves1 tsp. Salt1⁄4 tsp. Freshly Ground Black Pepper
How to prepare the salad:
- In a large mixing bowl, toss together the squash cubes, onion, garlic cloves, olive oil, rosemary, sage, salt, and pepper.
- Spread the mixture in a large, shallow baking pan, cover with plastic wrap, and let marinate at room temperature for about 2 hours.
- Preheat the oven to 450°F.
- 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.