- One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped rosemary
- Sea salt
- Freshly ground pepper
How to make this recipe
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.