Roasted Butternut Squash With Zucchini And Rosemary Recipes

ROSEMARY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
• Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

ROASTED BUTTERNUT SQUASH WITH ZUCCHINI AND ROSEMARY

Steps:

• Preheat oven to 425F and line a baking sheet with aluminum foil or parchment paper.
• Peel and cube butternut squash, and cut up zucchini and yellow squash either by cubing it or slicing rounds. I sliced mine and then cut each slice in half for a "half moon" shape.
• Place chopped veggies into a mixing bowl and add 1/4 cup of vegetable broth, salt, pepper, rosemary, and thyme. Mix until all veggies have been seasoned.
• Transfer seasoned veggies on to a baking sheet, and add dates by spreading them throughout. I also chopped mine up a bit so that they are smaller pieces to chew on. Roast for 35 to 40 minutes. About half way through, mix everything around and add a sprinkle of veggie broth if needed.
• Keep an eye out on your veggies as heating times vary depending on oven type. Remove from oven once veggies are soft and tender. You can use a fork to check the butternut squash often.
• Serve as is or as a side to a bigger meal. Enjoy!

ROASTED BUTTERNUT SQUASH WITH LIME AND ROSEMARY

Steps:

• Preheat oven to 400°F; peel squash and cut into cubes about 1 inch square.
• Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss well so squash is all coated with oil.
• Arrange squash on roasting pan in single layer. Dot with butter. Roast for 40-50 minutes, turning several times, or until squash is quite softened and getting browned on the edges.
• Season with sea salt and fresh ground black pepper, and serve hot.