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.