Roasted Butternut Squash

Name: Roasted Butternut Squash
Yield: makes 4 cups
Ingredients: 1 pound butternut squash, peeled, seeded, and roughly chopped; 3 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon fresh chopped rosemary, or 1 teapsoon dried

December 22, 2011

Recipe information

Yield
makes 4 cups

Ingredients

1 pound butternut squash, peeled, seeded, and roughly chopped

3 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh chopped rosemary, or 1 teapsoon dried

Preparation

Step 1
In a large bowl, toss squash with olive oil, salt, and pepper. Put the squash on a baking sheet next to the parsnips, keeping the two vegetables separate, and roast until tender and golden brown, 15 to 20 minutes.
Step 2
Prepare the parsnip puree and transfer it to a separate bowl. Fold in the squash and the rosemary. Do not overmix. Taste for seasoning and stir in salt and pepper as needed.

Pure Flavor

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Recipe notes

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