Roasted Butternut Squash!
By: Kecia’s Flavor Breakthrough!
I got some wonderful already cubed butternut squash the other day at the store! One of my favorite fall harvest items! I hate cutting it up though… So when I found it already cubed I grabbed it right up. My mother always baked it, scraped it out of the shell and froze it. Then she would cook it with butter and brown sugar. It was so good. I wanted to try something completely different though and I thought it would be so wonderful with the Rosemary Red Sirloin Beef Tip Steaks I was making tonight! This recipe was inspired by my dear friend Linda from Meal Planning Maven and her Roasted Apples, Butternuts n’ Onions. I love Sunday dinners, I can really go all out and make some things that are time consuming.
Serves: 6 large servings
- 3 cups cubed butternut squash
- 1 sweet onion julienned
- ¼ cup olive oil
- 1 tbsp. dry rosemary
- Kosher salt to taste
- Cracked pepper to taste
Preheat oven to 450*F
Place all ingredients in a zipper bag and shake to coat evenly.
Line a casserole dish with foil and spray with nonstick spray. Pour squash into dish and spread out evenly. Place in oven and bake for 40 – 45 minutes, stir to turn squash one time half way through cooking time. Squash is done when it is lightly browned and fork tender.