Enjoy this seasonal dish with any variety of squashes. Roasting brings out their natural sweetness and gives us a boost of vitamin A.
2-3 pounds winter squash (delicate, acorn, kabocha, etc)
¼ olive oil
1 tablespoon fresh rosemary, chopped
½ teaspoon pepper
½ teaspoon salt
Preheat oven to 400°F
- Trim off tops and bottoms of squash. Cut squash in half and remove seeds. Cut into equal slices or wedges for even baking.
- Toss squash with oil and rosemary, black pepper, and salt until evenly coated and all pieces are shiny but not dripping in oil.
- Place on a sheet tray in a single layer.
- Place in the oven until golden brown, about 20 minutes. Remove from tray and serve hot or cool for later.