Here, oven-roasted butternut squash is delicious sprinkled with sea salt and rosemary, but feel free to swap in any herbs you have on hand.
Slideshow: More Squash Recipes
One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped rosemary
Freshly ground pepper
How to Make It
Preheat the oven to 425°. In a large bowl, toss the squash with olive oil and rosemary and season with salt and pepper. Spread on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooking for about 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.