If you haven’t realized by now, I love squash season – from savory risottos to sweet pumpkin brownies, this versatile veggie is a staple in my kitchen.
This particular recipe takes about 5 minutes to prepare and is foolproof, requiring 4 ingredients (3 if you don’t like rosemary). I love prepping a batch of this squash at the start of the week to have ready for quick lunches and dinners, or even as a side for holiday meals. This squash goes great with various meats, fish, and even beans. My latest craze though is using this squash as the filling to my lunchtime sandwich. I hope you enjoy a herby spin on butternut squash!
1 butternut squash, sliced
1-2 tbsp dried rosemary
1 tbsp olive oil/butter
1. slice squash along the short axis
2. dot with butter/drizzle with oil, sprinkle salt and rosemary
3. Bake at 350 F for about 45 minutes, or until tender