Rosemary Roasted Butternut Squash | Dorothy Lane Market
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    Rosemary Roasted Butternut Squash

    PREP TIME 20 mins
    COOK TIME 25 mins
    SERVINGS 2
    Chef Carrie Walters
    • POSTED Sep 16th, 2024
    • BY Chef Carrie Walters

    INGREDIENTS

    • 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
    • 2 Tbsp fresh rosemary leaves
    • Drizzle of DLM Extra-Virgin Olive Oil
    • Salt and pepper to taste

    INSTRUCTIONS

    1
    Preheat the oven to 425º F.
    2
    In a bowl, toss cut squash with the rosemary and drizzle with some olive oil until lightly coated. Season generously with salt and pepper.
    3
    Place on a sheet tray and roast in oven for 20‒25 until tender and starts to brown on the edges.

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    Rosemary Roasted Butternut Squash

    PREP TIME 20 mins
    COOK TIME 25 mins
    SERVINGS 2

    INGREDIENTS

    • 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
    • 2 Tbsp fresh rosemary leaves
    • Drizzle of DLM Extra-Virgin Olive Oil
    • Salt and pepper to taste

    INSTRUCTIONS

    1
    Preheat the oven to 425º F.
    2
    In a bowl, toss cut squash with the rosemary and drizzle with some olive oil until lightly coated. Season generously with salt and pepper.
    3
    Place on a sheet tray and roast in oven for 20‒25 until tender and starts to brown on the edges.

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