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Roasted Butternut Squash

Recipe information

  • Yield

    makes 4 cups

Ingredients

1 pound butternut squash, peeled, seeded, and roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh chopped rosemary, or 1 teapsoon dried

Preparation

  1. Step 1

    In a large bowl, toss squash with olive oil, salt, and pepper. Put the squash on a baking sheet next to the parsnips, keeping the two vegetables separate, and roast until tender and golden brown, 15 to 20 minutes.

    Step 2

    Prepare the parsnip puree and transfer it to a separate bowl. Fold in the squash and the rosemary. Do not overmix. Taste for seasoning and stir in salt and pepper as needed.

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