Butternut Squash with Rosemary
 
Prep time
Cook time
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Butternut squash pairs wonderfully with fresh rosemary and butter to make this great side dish.
Author:
Recipe type: Vegetable
Cuisine: Vegetable
Serves: 4-6
Ingredients
  • 1 large Butternut squash (about 5-6 c.)
  • 2-3 Tb. fresh rosemary, minced
  • 4 Tb. unsalted butter
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
Instructions
  1. Slice both ends off the squash.
  2. Cut the squash just below the base of the top ‘neck’ (i.e., separating the rounded bottom part from the neck).
  3. Cut the bottom (round part) piece in half lengthwise and remove seeds.
  4. Use a vegetable peeler (or paring knife) to remove the hard skin from the top and bottom pieces.
  5. Cut each piece into small cubes.
  6. In a large skillet over medium heat, add butter then toss in the squash.
  7. Sprinkle the rosemary, salt & pepper over the squash and stir to combine.
  8. Cook on medium/low heat until squash softens, turning frequently. If it gets too ‘dry’ and the squash begins to stick, simply add a little water (a few tablespoons) to create some steam, which will quicken the cooking process.
  9. Cook until the squash is fork-tender.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/sweet-butternut-squash-with-rosemary/