Rosemary Butternut Squash

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Just in time for Fall.

If you are a Butternut squash & rosemary fan, this is a must try.

It was amazing tasting, aromatic, & my kids loved it.

2 butternut squash, peeled, gutted, & cut into 1 inch cubes

2 Tablespoons coconut oil

3 Sprigs of fresh rosemary

Sea Salt to taste

Heat panggangan to 425*.  Place squash & two sprigs of rosemary in a large mixing bowl, & toss to coat with 1.5 Tablespoons of coconut oil.

Place uncovered in panggangan in foil lined baking dish or sheet with edges.

Bake for 15 minutes, stir, & bake for an additional 10-15 minutes until squash is fork tender.

Heat remaining coconut oil in a small frying pan, & once hot, add rosemary.  Cook until just before the rosemary begins to crisp.  Pour over cooked squash, salt to taste, & gently toss.  Serve warm.

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