Recipe by Expat in Holland
This recipe was given to me by my friend Mary Beth. It such a nice recipe for its simplicity and it's flavors. Using fresh rosemary in this dish is key.
Top Review by Yoga Booty
I used spray olive oil and baked in a dish for about 35 min, stirring halfway. Great flavor! Update: I made this again for Thanksgiving, but used a larger butternut squash and an onion. I love this recipe! The fresh rosemary is a must.
- 3 cups butternut squash, peeled and diced (3/4 inch)
- 6 shallots, peeled and quarter
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- 1⁄2 teaspoon fresh ground black pepper
Directions See How It's Made
- Square off ends and cut squash in two, just above bulbous part. Stand sections on flat ends and use sharp knife (or vegetable peeler) to remove outer peel, slicing from top to bottom. Cut rounded end in half lengthwise and scoop out seeds. Cut squash into uniform 3/4 inch cubes so they'll cook evenly.
- Position rack in center of oven and heat to 450°F.
- In a bowl combine squash and shallots and toss to mix.
- In a small bowl combine olive oil, rosemary, salt, brown sugar and pepper. Mix well.
- Pour oil mixture over squash in bowl and toss well to coat all.
- Put squash mixture onto heavy duty rimmed baking sheet. Distribute vegetables evenly on baking sheet.
- Roast for 20 minutes. Stir, then continue roasting until vegetables are tender and lightly browned, 10-15 minutes more.
- Serves four.