Recipe: <!-- -->Roasted Rosemary Butternut Squash<!-- -->
Make this simple autumn side dish with acorn squash instead of butternut squash, if desired. Parnsips make a delicious substitution for the carrots, too.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Baking sheet
- Oven
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into 3/4 inch cubes
- 1 medium carrot, cut into 1/2 inch cubes
- 1 small yellow onion, chopped
- 1 1/2 tablespoons chopped fresh rosemary
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
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