Roasted Butternut Squash with Rosemary

Ingredients

1 ½ lbs. butternut squash (a medium squash)

1 Tbsp rosemary (2-3 fresh sprigs)

2 Tbsp pure maple syrup or honey

2 Tbsp olive oil

Salt and black pepper, to taste

 

Instructions

1. Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.

2. Peel and slice butternut squash into wedges. In a separate bowl, combine oil, maple syrup or honey, and chopped rosemary with ½ teaspoon salt and black pepper (adjust to taste). Mix well. Add squash wedges and massage gently to coat in mixture. Place squash on the baking sheets.

3. Bake for 20-25 minutes or until squash is knife tender. Sprinkle with a little more salt before serving.

Note: Don’t let squash get too mushy. It tastes best when cooked but still firm enough to lift a piece without breaking.

 

Serves 4

Inspired by Chef de Home

You should be out living life to the fullest, not stuck in your home because of health symptoms.

If you are tired of opting out of life experiences because you feel bad, take control of your health today.

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