Most of you are now planning your menus for holiday dinners. Some of you are looking to stick with the traditional recipes and other are looking to try something new. How about trying this very simple and delicious Citrus & Rosemary Roasted Butternut Squash? Its the perfect mix of old and new. To make this dish you can either cube your own squash left from fall harvest or you can go the time saving route and use the fully prepped and diced butternut squash in the coolers of your produce section. It is often store next to the bagged salads or pre-chopped onions, carrots, or pepper mixes.
Roasting the squash in the oven is a great way to get kids to eat it too because it helps to bring out the natural sugars and gives the squash a sweeter taste than if you had boiled or steamed it. Plus, there not all the work of having to clean more than one pot of pan. That’s my idea of a great holiday recipe!
Citrus & Rosemary Roasted Butternut Squash
- 2 pounds butternut squash, peeled and 1-2 inch cubed
- 3 tablespoons olive oil
- 1/4 cup dark brown sugar
- 2 cloves garlic, minced
- 2 tablespoons orange zest
- 2 tablespoons chopped rosemary, fresh
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
Preheat oven to 400 degrees. Combine all ingredients in a resealable plastic bag. Seal the bag and gently toss it until all the squash is evenly coated. Pour the mixture out onto a rimmed cookie sheet. Bake for 30 minutes of until the squash is a dark golden brown and cooked through. Turn the squash over halfway through the baking.