- Cooking Time: 35
- Servings: 4
- Preparation Time: 15
- I acorn or butternut squash, peeled, seeds scooped out, and cut into 1" cubes.
- olive oil (amount varies according to how much sqaush you have)
- sea salt (see above)
- fresh rosemary (optional, but yummy if you have it), stripped from stem-discard stem- and finely chopped
- Preheat oven to 425. Toss squash with enough really good olive oil to moisten, but not drown (there shouldn't be pooling in the bowl) and sprinkle with a bit of salt (not 1/4 tsp, but not a tbs no matter how much squash you have) and the rosemary. Stir to combine and let sit for about 30 minutes if you have the time. Heat a heavy skillet, large enough to hold the squash in one layer, over high heat, add the squash, sear while stirring quickly, and then put in oven to roast for @ 30 minutes. Serve.
NotesI love squash and am always looking for ways to make it. This one is so simple, and no matter how much I make, there is never any leftat dinner parties.