Roasted Rosemary Butternut Squash & Shallots

Roasted Rosemary Butternut Squash & Shallots
Photo by Scott Phillips

Ingredients

  • ½ tsp. granulated sugar
  • ½ tsp. freshly ground black pepper
  • 3 cups ¾-inch-diced, peeled butternut squash (from about a 2-lb. squash)
  • 4 medium shallots
  • 2 Tbs. extra-virgin olive oil
  • 1 tsp. kosher salt
  • 1 tsp. chopped fresh rosemary

Position a rack in the center of the oven and heat the oven to 450°F. Put the squash on a heavy-duty rimmed baking sheet. Peel and quarter each shallot and add them to the squash. Drizzle the oil over the vegetables; toss to coat. Sprinkle the rosemary, salt, sugar, and pepper over the squash; t...

View full recipe at Fine Cooking

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