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The best squash dish ever!

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Member since 2006
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Serves 4 | Prep Time 15 | Cook Time 35

Why I Love This Recipe

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.

Ingredients You'll Need

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.

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