Kathie's Kitchen

Butternut Squash with Rosemary & Shallots

3 cups butternut squash – peeled & cut into ¾ inch dice

4 medium shallots – peeled and quartered

2 Tbs. olive oil

1 tsp. chopped fresh rosemary

1 tsp. salt

½ tsp. pepper

½ tsp. sugar

 

Preheat oven to 450 degrees. Place squash and shallots on a rimmed baking sheet. Drizzle with oil and toss to coat. Sprinkle with rosemary, salt, pepper and sugar. Roast for 20 minutes. Stir, and continue roasting for an additional 10 – 15 minutes or until tender. Serves 4.

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