Ingredients and Weight:
- Butternut Squash: 5 pounds (2.27 kg)
- Fresh Rosemary: 2 tablespoons (crushed)
- Extra Virgin Olive Oil: 3 tablespoons
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon (ground)
Preparation Time:
- Preparation: 15 minutes
- Cooking: 45 minutes
- Total: 1 hour
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut squash into bite-sized pieces.
- In a large bowl, combine the cubed squash, rosemary, olive oil, salt, and pepper. Toss to ensure the squash is coated evenly.
- Spread the squash mixture onto a baking sheet in a single layer.
- Roast in the preheated oven for about 45 minutes, or until the squash is tender and starts to caramelize at the edges.
- Serve warm as a side dish or use in other recipes.
Nutritional Information:
- Calories: 245 kcal
- Fat: 9g
- Carbohydrates: 40g
- Protein: 4g
- Fiber: 4g
Dish Characteristics:
- This dish is a perfect side for meat dishes or as a vegetarian main course.
- The combination of rosemary and butternut squash creates a rich and savory flavor.
- The dish is high in fiber and low in fat, making it a healthy option.
User Comments:
- "This dish was delicious! The rosemary gave it a great flavor."
- "I served this as a side dish for Thanksgiving, and it was a hit!"
- "The dish was quite easy to make, and it looked impressive on the table."
Special Precautions and Tips:
- Be sure to cube the squash into uniform pieces to ensure even cooking.
- Adjust the seasoning according to your preference.
- For best results, use fresh rosemary, as it provides a more intense flavor than dried rosemary.
