Roasted Butternut Squash
Author: Kim Wilson - SandAndSisal.com
Recipe type: side dish
Prep time:
Cook time:
Total time:
Serves: 8
- 6 cups peeled, seeded, cubed Butternut Squash
- 1 medium Vidalia Onion sliced thin
- 1.5 teaspoons minced fresh rosemary
- ¼ cup light olive oil
- 1.5 teaspoons salt
- ¼ teaspoon ground pepper
- ⅛ teaspoon cayenne pepper
- ¾ teaspoon curry powder
- 2 dashes nutmeg
- Preheat oven to 400.
- Line a lipped cookie sheet pan with non-stick foil.
- Spread butternut squash and sliced onion evenly in the pan.
- Sprinkle with rosemary and the remaining ingredients.
- Use your hands to toss and coat the squash well.
- Roast for 30 minutes or until fork tender, stirring half way through.
Recipe by Sand and Sisal at https://www.sandandsisal.com/2012/10/roasted-butternut-squash.html
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