GARLICKY ROSEMARY SQUASH
- 1 medium sized butternut squash, peeled & cubed
- 2 TBLS fresh rosemary, minced
- 2 TBLS olive oil
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/3 cup grated Parmesan cheese
In a large bowl, combine the rosemary, oil, garlic, salt and pepper.
Add squash and toss to coat.
Move to a shallow baking dish.
Sprinkle with parmesan and toss gently.
Bake, uncovered, at 400 F for 50-55 minutes or until squash is just tender.