Tuesday, October 21, 2008

Garlicky Rosemary Squash

This is my FAVORITE way to eat butternut squash. To me, this outshines everything else on the plate!

Garlicky Butternut Squash (printable recipe)

1 medium sized butternut squash, peeled & cubed
2 TBLS fresh rosemary, minced
2 TBLS olive oil
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/3 cup grated Parmesan cheese

In a large bowl, combine the rosemary, oil, garlic, salt and pepper. Add squash and toss to coat.

Move to a shallow baking dish. Sprinkle with parmesan and toss gently. Bake, uncovered, at 400 F for 50-55 minutes or until squash is just tender.

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Peel your squash
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Then cut it
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Scoop out all the seeds
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And cut it into cubes
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In a large bowl, add olive oil
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Salt
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Pepper
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Garlic
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And Rosemary
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Mix well.
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Add Squash and toss to coat.
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Move to a shallow baking dish.
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Add grated Parmesan
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Gently toss
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Bake at 400F for 50 - 55 minutes or until just tender.
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Enjoy!

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