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This was exactly what I was looking for! I didn't want to do the usual "sweet" roasted squash, and I'm so glad you have this here! I added an extra garlic clove since we love it, and I only had 1/2 a red and 1/2 a green pepper to add. I also threw in half a chopped onion, since the leftovers are being made into a quick squash soup, and that's all that was missing from the other recipe! Thank you for providing TWO different meals with your recipe! Next time I might roast even longer, since I like the crispy bits.
Lovely & colourful and nice for something different, have never used rosemary with pumpkin before. Made for a nice side dish and a change from potatoes. Thanks for posting!
Easy and delicious - thank you! :)
Delicious!! So easy with so much flavor! The rosemary and parmesan against the roasted veggies gave great dimension to this wonderful side. Made using the two red pepper option and 1 1/2 teaspoon fresh rosemary instead of dried. Will be making again and again. Thanks for the post.
I really enjoyed this recipe. Not only colorful but good too! I used red, green and yellow peppers, so pretty with the orange of the squash. I did save some of the cheese, mixed with dried parsley and sprinkled over the top. Thank you.
Excellent taste!!!! I loved the parmesan cheese added to it. This will definitely be a repeat. All of our favorites in 1 dish. Made for Cookbook Tag Game 2010.
I really enjoyed this! I used a rather small squash so cut back a little on the rest of the ingredients. I cut the garlic in larger pieces and ate the whole thing myself! Thanks for a delicious way to fix squash! Made for Best of 2009 cookbook tag.
I absolutely loved this! Like gailanng, I'm from the deep south, and I've waited for a cold snap to make roasted butternut squash...alas, it warmed up to 67 degrees the day I picked to make this recipe! The smell coming from the oven was scrumptious! A definite repeat dish.
i havent eaten too many butternut squash dishes, but i must say this was really good!! i was surprised how it all brought out the sweetness just enough. thanks for a keeper! oh, and i cut down the oil to 1 tbls, and plan to cut down on the cheese next time, as a lot of it didnt really make it onto the squash (prob due to the lack of oil).
In the deepest part of the south we have only 2 seasons: hot and scorching hot. Nevertheless, I'm looking forward to just plain 'hot' and wanted to kick off this autumnal season with a roasted squash dish. As the caramelized, rosemary and garlic infused squash wafted around me, I imagined myself in the northeast experiencing visual drifts of yellow, gold and red leaves. That is until my brood came inside dripping from a sprint under the garden hose. A girl can dream, can't she? Made for Everyday Is a Holiday.