Roasted Butternut Squash with Onions and Rosemary
 
 
Makes 6 servings
Ingredients
  • 1 large butternut squash, peeled, seeded and cut into 1” cubes
  • ½ medium onion, cut into 1” pieces
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • ¾ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Place butternut squash and onion on a baking sheet. Drizzle with olive oil. Season with rosemary, salt and pepper and toss to coat. Spread squash and onion in a single layer.
  3. Bake for 15 minutes, remove from the oven and stir gently. Bake for another 15 minutes or until the squash is fork tender.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/easy-thanksgiving-recipes/