Hi, I’m Jane. Today, I’m gonna show you how to make garlic & rosemary roasted butternut squash recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Garlic & Rosemary Roasted Butternut Squash Recipe
Garlic & Rosemary Roasted Butternut Squash is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Garlic & Rosemary Roasted Butternut Squash is something that I’ve loved my entire life.
To bewith this recipe, we have to prepare a few components. You can cook garlic & rosemary roasted butternut squash using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Garlic & Rosemary Roasted Butternut Squash:
- Prepare 1 medium sized butternut squash
- Prepare 1 tbsp olive oil
- Take 1 clove garlic crushed
- Take 1 large sprig rosemary
- Make ready 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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