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
  1. In a large bowl, combine the rosemary, oil, garlic, salt and pepper.
  2. Add squash and toss to coat.
  3. Move to a shallow baking dish.
  4. Sprinkle with parmesan and toss gently.
  5. Bake, uncovered, at 400 F for 50-55 minutes or until squash is just tender.
  6. Enjoy!
This is my FAVORITE way to eat butternut squash. To me, this outshines everything else on the plate!