Cooking with Cash-Wa Episode 12: Roasted Butternut Squash
FARGO, N.D. (Valley News Live) - Oven roasted squash is surprisingly simple and delicious! This is a dish you can easily prep a day before you plan to serve. Use leftovers for a breakfast hash or cold on salad greens with fresh apple slices and maple vinaigrette.
NOTE: Hard squash like buttercup, butternut, pumpkin, turban, and Hubbard can be intimidating and dangerous to cut. Peel the squash using a vegetable peeler, then carefully cut in half so you can have a flat surface to steady the squash on the cutting board. Also, use a large, sharp chef’s knife and keep your hands and fingers on top of the knife to apply pressure.
· 2 large butternut squash
· 2-3 cloves fresh garlic, minced
· 1-2 springs fresh rosemary, rough chopped
· 1 teaspoon kosher salt
· ¼ teaspoon ground black pepper
· ½ cup olive oil
Preheat oven to 375° F and line a baking sheet with parchment paper.
Cut squash into 2″ cubes and transfer to a mixing bowl. Add the remaining ingredients, toss to coat. Knock out squash onto the baking sheet and make sure to evenly distribute on one layer. You may need to use 2 baking sheets depending on the size. The squash will brown more evenly if it is not crowded onto one pan. Bake for 25-30 minutes or until the squash is browned and tender. Be careful to not overcook the squash.
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