Hello, I’m Joana. Today, I will show you a way to prepare garlic rosemary roasted butternut squash recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Garlic Rosemary Roasted Butternut Squash Recipe
Garlic Rosemary Roasted Butternut Squash is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Garlic Rosemary Roasted Butternut Squash is something which I’ve loved my entire life.
To bewith this recipe, we must prepare a few ingredients. You can cook garlic rosemary roasted butternut squash using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Garlic Rosemary Roasted Butternut Squash:
- Make ready 1 medium sized butternut squash
- Prepare 1 tbsp olive oil
- Prepare 1 clove garlic crushed
- Make ready 1 large sprig rosemary
- Prepare Freshly ground black pepper
- Get Salt
Instructions to make Garlic Rosemary Roasted Butternut Squash:
- Add the crushed garlic and the olive oil to a small bowl. Mix well and set to one side.
- Cut the squash in half lengthways and remove the seeds with a spoon.
- Using a small sharp knife, carefully score the squash in diagonal lines, placed approximately an inch apart. Be careful not to cut through the squash skin. Once you have completed diagonal lines along the entire length, score the squash again on the opposite diagonal, so that you have a pattern of criss-cross lines across the entire squash.
- Using a tea spoon, divide the garlic oil between the two squash halves, and rubbing gently over the whole scored surface.
- Sprinkle the squash halves with rosemary, freshly ground black pepper and salt.
- Bake in the oven at 175°C for 60 minutes, or until the squash is soft and tender.
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