Garlic Rosemary Butternut Squash

My mother is responsible for my obsession with squash.  We always blame Mum!! Just kidding, my mum is #1, and this is a good blame. Even as a little girl, my favorite dish on Thanksgiving was her butternut squash.  Oh, and her whole-berry, tart cranberry sauce.  Oh, and her cornbread stuffing.  Okay, I have a lot of favorites.  But really, the butternut squash is beyond.  Creamy and sweet.  

And now, I can't stop making this version of butternut squash!  It is so good on its own, and in other dishes.  Hot. Cold. Room temperature. Scorching your tongue because you can't wait for it to come out of the oven.  All perfectly acceptable methods of consumption.  And it screams hearty comfort.  It's a big bear hug kind of food.  Plus, it's so much work to clean the squash, it's totally appropriate to count the prep work as cardio.  Hallelujah!

Ingredients:

1 large butternut squash, peeled, cored and diced

5-7 cloves garlic, minced

4 sprigs rosemary, minced

1 tbsp olive oil 

salt and pepper 

Directions:

1. Preheat oven to 425 and grease a baking sheet

2. In a food processor, pulse garlic and rosemary until well chopped*

3. Toss butternut squash with garlic, rosemary and sea salt, spread in one layer over a baking sheet

4. Bake for 25 minutes, flip and bake another 20 minutes or until the butternut squash is cooked (tender on the inside)

*this can, of course, be done by hand...but why? you just put in so much time at "the gym". 

Smells like Christmas: 

Into the oven:

Our finished product:

Served in a romaine salad with cipollini onions and blue cheese: 

How do you prepare butternut squash?  Hope you enjoy...

xx,

The Future Mrs. Wolf