You’ve heard about it before; you’ve tried it at restaurants. Ravioli with butternut squash and brown butter sauce. Butternut squash soup. Goat cheese and butternut squash quesadilla. But have you ever prepared it at home? Are you familiar with the euphoria that is roasted butternut squash? Everything, from the deep orange color, to the way it pitter-patters against your roasting pan, is intoxicating. Here is a delicious recipe for butternut squash that is a perfect side-dish to any protein.
1 butternut squash (medium sized) (peeled and cubed)
1/2 medium-sized red onion (cubed)
1 sprig rosemary (chopped)
3 sprigs thyme (stripped and chopped)
1 teaspoon salt
1/2 teaspoon pepper
3-4 tablespoons olive oil
First, pre-heat oven to 425 degrees. Then pair down the butternut squash, cutting off the top end as well as part of the bulbous bottom with seeds. Take the remaining body of squash and peel with a vegetable peeler or large knife. Then, chop into one inch cubes. Chop half a red onion into equal size cubes. Mince 1 sprig of rosemary needles. Then strip three sprigs of thyme lives and chop. Combine everything on a roasting pan with salt, pepper, and olive oil. Mix well. Roast in oven at 425 degrees for about 35-40 minutes.