Now that we’ve finally had a couple of non-hot days here in sunny Austin, and my local food cooperative has inviting autumnal displays of squash and pumpkins, I am ready for fall!
I bought a couple of butternut squash, not knowing what I would do with them. I had a warm, spicy soup in mind, or maybe Smitten Kitchen’s Squash and Chickpea Salad, which I’ve heard great things about.
Luckily for my taste buds, someone at work surprised me with a bag of fresh rosemary this afternoon! This is what I came up with – so easy but so delicious. Herbs are great for easy but delightful flavor, and the added crunch of a roast makes this an irresistible side!
2 medium butternut squash, peeled and chopped
2 heaping Tbsp fresh rosemary, finely chopped or crushed
1 Tbsp fresh thyme, finely chopped
1/2 cup olive oil
1/2 cup finely grated parmesan or blue cheese crumbles (optional, your choice)
1. Preheat oven to 375°. Chop herbs and mix them up in a bowl with the olive oil, so they have some time to soften up and infuse the oil with flavor while you prepare your squash.
2. If you’ve never prepared a butternut squash, and don’t know where to start, watch this. You want to cut your squash into medium-sized cubes, all roughly the same size.
3. Put all the squash into a large, oven-safe dish (I used a deep, tin baking dish). Pour olive oil and herb mixture over the squash and stir until all pieces are covered, adding more oil if necessary. Bake for 30 minutes uncovered.
4. After 30 minutes, remove the squash and stir, turning most of the pieces over for even cooking, and replace in oven. Cook for another 15 to 20 minutes, or until your squash is lightly browned.
5. Serve immediately dusted with freshly grated parmesan or blue cheese crumbles, if desired.
Serves 2-4. Refrigerates and reheats beautifully.
Pictured with homemade creamy mushroom rice.