Rosemary Roasted Butternut Squash | Dorothy Lane Market

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

Dorothy Lane Market
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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