skunkstripe
10-19-2007, 08:34 PM
Here is a nice vegetable side dish for fall
Roasted Rosemary Butternut Squash and Shallots
3 C peeled and diced (3/4") butternut squash
4 medium shallots
2 T extra-virgin olive oil
1 t chopped fresh rosemary
1 t kosher salt
1/2 t granulated sugar
1/2 t freshly ground black pepper
Heat oven to 450 deg F. Put diced squash on heavy duty rimmed baking sheet. Peel and quarter shallots and add to squash. Drizzle oil on veggies, toss to coat. Sprinkle spices on veggies, toss to coat.
Spread veggies on sheet and roast 20 min in center of oven. Stir, roast some more until lightly browned (about 10-15 min).
Serves four.
Roasted Rosemary Butternut Squash and Shallots
3 C peeled and diced (3/4") butternut squash
4 medium shallots
2 T extra-virgin olive oil
1 t chopped fresh rosemary
1 t kosher salt
1/2 t granulated sugar
1/2 t freshly ground black pepper
Heat oven to 450 deg F. Put diced squash on heavy duty rimmed baking sheet. Peel and quarter shallots and add to squash. Drizzle oil on veggies, toss to coat. Sprinkle spices on veggies, toss to coat.
Spread veggies on sheet and roast 20 min in center of oven. Stir, roast some more until lightly browned (about 10-15 min).
Serves four.