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.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com