Roasted Butternut Squash

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Reasons I love fall: BUTTERNUT SQUASH. 

What You'll Need:

1 butternut squash

rosemary

1 tbsp olive oil

1/2 tsp salt

Preparation: Preheat oven to 425°F. Line a baking sheet with aluminum foil (helps with cleanup). Cut the squash in thirds horizontally. Trim the skin, and slice the squash into cubes. In a large bowl, evenly cover the squash with the oil, rosemary and salt. Spread the squash cubes out on the baking sheet and roast for about 25 minutes.

Alyssa D'AdamoComment