• Cooking Time: 35
  • Servings: 4
  • Preparation Time: 15


I 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.


  • 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.

Categories: Lacto Vegetarian  Vegetarian 

Author Credit: can't remember, it was a long time ago

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