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.
Pairs Well With
This is my FAVORITE way to eat butternut squash. To me, this outshines everything else on the plate!