I have been craving the flavor of real vegetables lately. Normally that wouldn't be a problem, except that it's winter. For those of us that look at the produce isle as a wealth of out of season foods, I was trying to find a vegetable that I could enjoy all winter long. This recipe popped out at me as simple (my kind of recipe) and easy. I believe this is a recipe I found from my favorite gluten-free book "Gluten-Free Girl", but I added the rosemary. Yum!
Roasted Butternut Squash:
Preheat the oven for 350, lightly grease the bottom of a casserole dish.
Lay cut up squash in the bottom of the dish, sprinkle olive oil, salt, pepper, and chopped up rosemary all over the pieces. Bake for 15 minutes, pull out the dish and flip over all of the pieces so they bake evenly. Bake another 15 minutes, or until they are soft and easily cut in two.
This is a great side dish or even cold out of the fridge in the middle of the day!
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