Servings:
Serves four
Total Time:
30 mins
Ingredients
-
3 cups3/4-inch-diced, peeled butternut squash (from about a 2-pound squash)see savings
-
4 mediumshallotssee savings
-
2 tablespoonsextra-virgin olive oilsee savings
-
1 teaspoonchopped fresh rosemarysee savings
-
1 teaspoonkosher saltsee savings
-
1/2 teaspoongranulated sugarsee savings
-
1/2 teaspoonfreshly ground black peppersee savings
Directions
1.
Position a rack in the center of the oven and heat the oven to 450 degrees F.
2.
Put the squash on a heavy-duty rimmed baking sheet. Peel and quarter each shallot and add them to the squash. Drizzle the oil over the vegetables; toss to coat. Sprinkle the rosemary, salt, sugar, and pepper over the squash; toss to coat.
3.
Distribute the vegetables evenly on the baking sheet. Roast for 20 minutes. Stir, then continue roasting until the vegetables are tender and lightly browned, 10 to 15 minutes more. Before serving, taste and season with more salt if needed.
Add Your Review
Related Recipe
Articles
Perfect Roast Chicken: Cook Once, Eat Twice
... every time. By cutting out the backbone with a cooking sheers and flattening it in the roasting pan... like to rotate and baste the chicken but only once. After making this simple roast chicken, your have... leftover roast chicken. Just set the ingredients out so that everyone can customize his own taco. Serve... read more...
... every time. By cutting out the backbone with a cooking sheers and flattening it in the roasting pan... like to rotate and baste the chicken but only once. After making this simple roast chicken, your have... leftover roast chicken. Just set the ingredients out so that everyone can customize his own taco. Serve... read more...
More Great Recipe Ideas from Fine Cooking Magazine
